Chicken
- Chicken Breasts225 g1/2 lb
- Salta sprinkle
- Cooking oila drizzle
Step 2: Sear the chicken
First, thin out the chicken breast(s) with a knife so it cooks more evenly and quickly. You can either butterfly it into one thinner piece, or slice it horizontally into two thinner pieces.
Once thinned out, add a sprinkle of salt to both sides of each piece (optionally you can let this rest in the fridge overnight to dry ).
Add a drizzle of oil to a pan or griddle on high heat and the chicken pieces on each side until cooked through.
Pull the chicken breast off the heat when the internal temp hits 155°F/68°C (so it doesn’t dry out). Let it rest before slicing up to maintain moisture, during which you can mix the sauce.
Step 2: Sear the chicken
Chicken
- Chicken Breasts225 g1/2 lb
- Salta sprinkle
- Cooking oila drizzle
First, thin out the chicken breast(s) with a knife so it cooks more evenly and quickly. You can either butterfly it into one thinner piece, or slice it horizontally into two thinner pieces.
Once thinned out, add a sprinkle of salt to both sides of each piece (optionally you can let this rest in the fridge overnight to dry ).
Add a drizzle of oil to a pan or griddle on high heat and the chicken pieces on each side until cooked through.
Pull the chicken breast off the heat when the internal temp hits 155°F/68°C (so it doesn’t dry out). Let it rest before slicing up to maintain moisture, during which you can mix the sauce.