Indian Flavored Pounded Chicken Recipe


INGREDIENTS:

  • 4 (6 ounces) boneless, skinless chicken breasts
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons onion powder
  • 3 teaspoons fine grain sea salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil

INSTRUCTIONS:

  1. In a small bowl combine ground cumin, turmeric, ground coriander, onion powder, salt, black pepper, and olive oil. Set aside.
  2. Starting at the thicker side, using a sharp knife make a lengthwise horizontal cut into the top ⅔ of each chicken breast, stopping before cutting all the way through. 
  3. Fold the chicken breast open like a book (it should still be in one piece)
  4. Put it between two pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizer, working from the center out, until it’s spread to double its original size and about ¼ inch thick.
  5. Repeat with the remaining chicken breasts.
  6. Remove plastic wrap and rub the olive-spice paste evenly across one side of the 4 chicken breasts. Cover with plastic wrap again and lightly pound in the seasoning with the toothy side of the meat tenderizer. Flip the breasts, rub the remaining olive oil-spice o into the other side of the chicken breasts. Cover with plastic wrap and lightly pound in the seasoning.
  7. Heat one tablespoon of olive oil in a large over high heat. 
  8. When it’s sizzling, add 1 chicken breast, put a weight on it (a cast iron pan or tea kettle should work) and cook for 1 minute. Flip, add the weight, and cook for another 1 minute (this may vary depending on thin your meat is, just make sure the chicken is cooked through). 
  9. Transfer to a plate, and let it rest for 3 minutes. Meanwhile, repeat with the remaining chicken breasts.

Source: The Iron You

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