_:n2df2252c586a4e638590a2089d6adf67xb0
<http://schema.org/recipeInstructions>
"<ol class=\"recipeSteps\"><li>Tear the bread into a food processor. Peel and add the garlic, then blitz into fairly fine crumbs.</li><li>Place the chicken breasts between 2 large sheets of greaseproof paper, then wash your hands. </li><li>Whack the chicken breasts with a rolling pin or the base of a large non-stick frying pan to flatten them to about 1cm thick. That’s the fun bit! </li><li>Now lift up the chicken, pour half the breadcrumbs onto the paper, put the chicken back and scatter the rest on top. Roughly pat them on, then re-cover with the paper and wash your hands. </li><li>Whack the chicken again, to hammer the crumbs into it and help them stick. </li><li>Put the pan you used to bash the chicken on a medium heat. Once hot, pour in 1 tablespoon of oil, then fry the crumbed chicken for 3 minutes on each side, or until crisp, golden and cooked through. </li><li>Remove the cooked chicken to a board, and squeeze over a little lemon juice. Use the thyme as a brush to spread the honey evenly over the chicken (or drizzle over), then slice the chicken 1cm thick. I like to serve it with a colourful chopped salad.</li></ol>"
<https://www.jamieoliver.com/recipes/chicken-recipes/buddy-s-crispy-chicken/>