UNBORING BREASTS

UNBORING BREASTS

Chicken breasts are a quick, cost efficient, high protein food source. However, like everything else, when not cooked properly they can be pretty dull and unappetizing.

This is my "formula" for juicy, perfectly seasoned chicken breasts every single time, guaranteed! I call it a formula because it's as much about the procedure as it is the seasoning. You can swap out some ingredients, add your own flare and as long as the general idea is followed, it's gonna be a win. The butterflying, splitting and pounding of the chicken ensures juiciness and even cooking. And while the chicken comes out to be very flavorful it is not so specific in flavor that it can't be added to any salad, pasta, sandwich, wrap, etc; making it the perfect meal prep chicken. And speaking from experience, the people in your life who only eat dark meat because "white meat is dry and flavorless", those people are going to enjoy this recipe too.

FORMULA

butterfly, split, salt/zest, marinade, sear, finish with butter/acid, plate/rest, eat

PREP TIME: 30 minutes | COOK TIME: 10 minutes | SERVINGS: 4 cutlets

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INGREDIENTS

- 2 chicken breasts

- zest of one lemon

- salt (when seasoning meat I like to use Diamond Crystal Kosher Salt, as it is course enough that I can easily see how much salt I am putting on the meat.)

INGREDIENTS TO BE BLENDED

- 4 garlic cloves

- 1 tblsp LS soy sauce

-1 tbslp Worcestershire sauce

- 1 tblsp Dijon

- 1 tblsp aji amarillo yellow hot pepper paste (read notes bullet #3)

- 2 tblsps olive oil

INGREDIENTS FOR COOKING

- neutral oil

- 1-2 tblsp butter (I use salted Kerrygold butter but any butter you have on hand will do)

- juice of half a lemon

- a couple more dashes of Worcestershire

DIRECTIONS

1. Butterfly and split 2 chicken breasts to give you 4 pieces of chicken.

2. Pound chicken out with smooth side of meat mallet or something else that will do the job-rolling pin, wine bottle-careful.

3. Salt chicken on both sides. (season with a high hand so salt is spread evenly)

4. Zest one lemon over chicken breasts. (I like to do this over the chicken so any oils released from the zest fall unto the chicken)

5. Allow the salt to penetrate chicken for at least 15 minutes. During this time prepare marinade.

6. Blend garlic, soy, Worcestershire, Dijon, aji amarillo, and olive oil. Pour over chicken. Marinate 15 minutes or up to 2 days.

7. Bring pan to a medium heat. Drizzle some neutral oil into the pan. Oil should get hot as soon as it goes into the pan-thin and shimmering is a good sign.

8. Sear one side of breasts till golden brown-some bits passed golden brown are good here too, this will take about 2-3 minutes.

9. Flip the chicken and cook the other side 1-2 minutes

10. As the chicken is finishing on the other side throw in butter and Worcestershire.

Turn off the heat and squeeze half a lemon over the chicken, if you want a little more sauce just add a bit of water

11. Plate, rest a minute or 2 before slicing, and enjoy

SUGGESTIONS/NOTES

• I like to use a stainless steel pan when searing meat, but it is not necessary.

• If you have to do your chicken in batches, which is likely, as you don't want to overcrowd your pan and forego a good sear, before adding finishing butter, Worcestershire and lemon, remove your first batch of chicken after it has cooked for about a minute on the other side. Turn down the heat so the bits stuck to the bottom of your pan (the fond) don't burn and quickly deglaze the pan with a splash of water and scrape the bits off with a wooden utensil. Pour out and reserve this bit of water. Wipe out your pan and sear your second batch of chicken. Once the second side of your second batch of chicken has cooked for about a minute, place the first batch back in the pan add your butter, Worcestershire, and lemon. Turn off your heat and serve.

• The aji amarillo in this recipe is the little kick, this is not spicy chicken. If sensitive to spice start with 1/2 tblsp. This ingredient can also be substituted with some other punchy ingredients you may have in your pantry. I've used thai curry pastes, jerk pastes and straight up hot sauce. All delicious.

• Finishing a protein with fat and acid is one of my favorite things that I learned while working in restaurants. It's so yummy! And that being said you don't have to finish this chicken with lemon. Any acid, like hot sauce or even white vinegar will be delicious.

• This marinade works so well for grilled chicken. Instead of throwing butter and acid in the pan, melt the butter a bit and mix with your choice of acid. Baste the chicken on the grill with this mixture.