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Extra-Virgin Italian Olive Oil

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Grilled Chicken Breast is a very simple, tasty and lean recipe that can be prepared in few minutes. We recommend using organic chicken, tender and juicy (makes a big difference from the common grocery store chicken). I slice the chicken breasts very thin. They cook faster, and therefore they cook all the way through without drying up too much. Use the best extra-virgin olive oil to top the chicken breasts, the one from the good bottle you have reserved for the raw dishes. Serve with simple green salad on the side.
2 chicken breasts
2 tablespoons extra-virgin olive oil
salt and pepper
a squeeze of lemon juice
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Slice each chicken breasts in 3 thin slices.
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Place plastic wrap on the chicken and pound it with a meat pounder to make it thin and tender.
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Cook the chicken on a simple grill or even on a non-stick pan. Do not use any fat or oil to grease the pan. The chicken breast is very lean and the smoke will be minimal. Keep the chicken covered with a lid while cooking to prevent it from loosing too much of its moisture.
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Season with salt and freshly ground pepper, top with a drizzle of olive oil, and a squeeze of lemon. Serve warm accompanied by simple green salad.

Grilled Chicken Breast

Petto di Pollo ai Ferri

Second Course >> Grilled Chicken Breasts