A variant of the smashed chicken - put a couple of skinless chicken thighs between two layers of cling wrap and bash flat with a steak hammer. Smear a small amount of olive oil in the bottom of a pan and heat. When hot, throw in the chicken steaks and pour over them some tamari sauce (or soya if preferred), freshly squeezed lime juice (I use the juice of half a small lime for each side of the steaks) and a good grinding of black pepper. After about a minute, turn and repeat on other side. Leave for a couple of minutes till chicken is cooked through. I like to serve this with a couple of those long small eggplants, cut in half, sprinked with Louisiana pepper sauce and grilled until almost limp.

--Stewie.