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:
- In a small bowl combine ground cumin, turmeric, ground coriander, onion powder, salt, black pepper, and olive oil. Set aside.
- 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.
- Fold the chicken breast open like a book (it should still be in one piece)
- 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.
- Repeat with the remaining chicken breasts.
- 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.
- Heat one tablespoon of olive oil in a large over high heat.
- 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).
- 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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