Lemon-based marinades like this one are particularly effective with chicken.
In a bowl, mix the lemon juice, chopped coriander, sunflower oil and pepper. Put the chicken into a large zip-lock bag, add the marinade and refrigerate overnight or for up to 24 hours.
Remove the bag from the fridge well ahead to bring the chicken to room temperature before cooking. Pat the breasts dry, flour lightly and season them with salt.
Cook in a little olive oil over a low heat, turning frequently, for about 15 minutes, until the skin is crisp and the flesh just done.
Remove from the pan and allow to rest in a warm place for about 5 minutes before serving.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.