I feel like chicken tonight, like chicken tonight

Chicken breast, while being cheap and very versatile, can sometimes be very bland and somewhat dry. But I picked up a little tip from Nigella a while back which helped deal with this problem - marinate it in natural yoghurt (or buttermilk). It really makes even the driest meat succulent and tasty.

You can just marinate the meat then fry or bake it, but I think it's nice to coat it with breadcrumbs to make an easy chicken schnitzel. This is a great way to bypass the mess and hassle of the traditional flour/egg/breadcrumbs route but still get a great result. Here's what I did:

First, I took a large chicken breast and sliced it through the middle lengthwise to make two thin pieces of chicken. To thin them out a little more, I put them between two pieces of cling wrap (or you could use a freezer bag) and bashed them with a potato masher (you could also use a rolling pin, mallet or any bashing tool of your choice).

Then, I let them sit in some yoghurt in a ceramic bowl for about an hour.

Next, after shaking off the excess yoghurt, I dipped them in some crunchy breadcrumbs, pressing them in well to make sure they were properly coated.

Finally, I fried them in some oil for a few minutes on each side, until crispy and browned on the outside and just cooked on the inside. I served with mashed potatoes, peas and gravy. Very delish!