Instructions

1. Cut the chicken breast fillet into 2 cm thick strips. Season them with plenty of black pepper.
2. Mix the mustard, garlic, lemon juice and olive oil. Rub the chicken pieces with this mixture and set aside. Rest and chill for minimum 30 minutes, max. overnight. When you’re ready to cook them, take them out of the fridge.
3. Using a vegetable peeler or mandoline, cut the courgette into long, thin slices.
4. Wrap each chicken piece with one or two courgette slices. Make sure they are wrapped tightly - use toothpicks or small meat skewers to secure them, if needed. Season with salt and pepper.
5. Heat some oil in a non-stick frying pan. When the oil is hot, place the wrapped chicken pieces into the pan and fry them for about 3-5 minutes, depending on their thickness. Using a palette knife or flat turner, lift the chicken pieces and turn them over. Cook for another 3 minutes until golden.
6. Serve warm with side dishes and condiments of your choice.