•  1 tablespoon olive oil
•  4 chicken breast fillets, halved lengthwise
•  cracked black pepper
•  1½ tablespoons olive oil, extra
•  2 tablespoons salted capers, rinsed and drained
•  1 teaspoon chilli flakes
•  1 tablespoon finely grated lemon rind
•  2 cloves garlic, sliced
•  2 tablespoons lemon juice
•  ½ cup chopped flat-leaf parsley leaves
•  lemon wedges, to serve
•  rocket (arugula) leaves, to serve

  Heat the oil in a frying pan over medium heat. Sprinkle the chicken with the pepper cook for 5 minutes each side or until browned. Add the extra oil, capers, chilli, lemon rind and garlic and cook for 1 minute. Add the lemon juice and parsley. Serve with the rocket and lemon wedges. Serves 4.