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Petto  di Pollo ai Ferri
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Grilled Chicken Breast

We recommend using organic chicken, tender and juicy, (makes a big difference from the common grocery store chicken), and the best extra-virgin olive oil, the one from the good bottle you have reserved for the raw dishes.

2 chicken breasts
2 tablespoons extra-virgin olive oil
salt and pepper
a squeeze of lemon juice

Slice each chicken breasts in 3 thin slices.

Place a plastic wrap on the chicken and pound it with a meat pounder to make it thin and tender.

Cook the chicken on a simple grille or even 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.

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.

Printer friendly recipe