Roasted chicken breast
Ingredients
- 150 grams olive oil
- 60 grams parsley
- 1 tablespoon of vinegar
- 2 cloves of garlick
- 1 pinch of brown sugar
- salt (preferably)
- pepper (preferably)
- zest of 1 lemon
- 1 chicken breast, without its’ skin 450-500 grams (each piece weighing 225-500 grams)
- 2 tablespoons of Aloifwto cheese from Evia (or some kind of creamy cheese)
- 2 tablespoons of gremolata of parsley
- parsley stems
- salt (preferably)
- pepper (preferably)
- olive oil (preferably)
Instructions
- Mix the gremolata ingredients in a blender.
- Place the chicken in a utensil (each breast is composed of two pieces, so you should tell your local butcher to cut it in half or do it by yourselves).
- Let the chicken in room temperature for 10 minutes and marinade it with salt, pepper and olive oil.
- In a non-stick frying pan, which you must heat well, add olive oil and then put the chicken inside. Make sure the skin’s side is touching the pan.
- Roast it for 3 minutes at maximum heat. Then roast at medium heat for 2 minutes.
- Next, roast the chicken’s other side, at medium heat, for 8 minutes. Make sure to roast the chicken’s whole surface until golden, as seen on the video.
- Remove the chicken from the frying pan and let it cool down for 3 minutes, on an absorbent paper.
- Serve it with the gremolata of parsley and the aloifwto cheese.
Instructions for the gremolata
Instructions for the chicken breast
Σημειώσεις
- Attention! This technique is for specific grams of chicken and not for some huge-sized breasts we see regularly.
- If you are not sure about the roasting, cut and check if the chicken is roasted and then serve.
- Of course, if there is a pregnancy issue or some kind of distinctiveness, you can roast it in the oven for 3-4 minutes, at 180℃.
chicken, breast, poultry