I often pound chicken breasts because it cooks in no time and it's becomes more tender. This recipe is great with any saute veggies but also the next day, sliced thinly in a salad.
Serves 2
Ingredients
2 chicken breast, butterflied and pounded as thin as you can without breaking the meat
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1/2 tsp crushed pepper
1 hand full fresh cilantro, chopped
1 medium garlic clove, minced
zest of one lemon, chopped
Direction
Set chicken breast aside. Mix all remaining ingredients in a bowl big enough to hold the pounded chicken breast. Take one chicken breast and press it down in the spice mixture. Repeat with second chicken breast. Heat up a skillet on medium-high heat. Add 2 tbsp of olive oil. When oil is hot but not smoking add the chicken breast. Leave 3 minutes on one side (do not disturb), flip on the other side and continue cooking for another 2-3 minutes or until pink as just disappeared. Do not overcook or it will be dry.
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