Flattened Chicken Breasts Recipe 455

BRINED AND FLATTENED JUICY GRILLED CHICKEN BREASTS

Steps:

• Whisk and dissolve the salt in the water in a medium bowl.
• Flatten the chicken breasts. Place one chicken breast in a sealable clear bag over a cutting board, and beat it with a meat mallet/tenderizer until it's about 1/2 inch thick all around. Repeat for all chicken breasts.
• Place the chicken breasts in the brine, cover with plastic wrap, and place the bowl in the fridge for 30 to 60 minutes.
• Preheat the grill to about 400 ºF.
• Remove the chicken breasts from the bowl and pat each one dry with paper towel.
• Place all 4 flattened chicken breasts, side by side on a large serving dish.
• In a small bowl, mix together all the spices.
• Sprinkle the spices evenly over all 4 chicken breasts, on both sides.
• Drizzle some oil on a paper towel or old clean cloth towel and use tongs to brush the oil over the grill grates.
• Place the chicken breasts on the hot grill and close the lid. Cook for about 2 minutes.
• Open the lid and (without flipping) rotate the chicken breasts 45 degrees to create the cross hatch. The 45 degree angle is just for asthetics and doesn't need to be exact. Close the lid and cook for another 2 minutes.
• Flip the chicken breasts and repeat the last 2 steps.
• Your chicken is ready to be served! Serve on a ceaser salad, with fries, over some pasta, or any side you love. Enjoy!

BAKED SPLIT CHICKEN BREAST

Steps:

• Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).

SPICE RUBBED FLATTENED ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Blend Spreadables butter with ginger, lemon zest, cumin, garlic, salt, and pepper until well combined; set aside.
• Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef's knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks-inward and press on breastbone to flatten. Place chicken, cut-side-down in a roasting pan.
• Melt 3 tablespoons (45 mL) butter mixture; toss with potatoes, carrots, parsnips, and green onions. Scatter around chicken.
• Carefully loosen skin over breast meat, legs, and thighs using fingertips. Spread remaining butter mixture evenly under and over skin of chicken.
• Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165 degrees F/74 degrees C in thigh and breast meat).
• Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

FLATTENED CHICKEN BREASTS RECIPE - (4.5/5)

Steps:

• Lift up the skin on the cut side of the chicken breasts and insert the garlic slices. Distribute them evenly under the skin, taking care not to break the skin. Rub the sage leaves between your hands to release their oils and insert 4 of the leaves evenly under the skin of both breasts with the garlic cloves. Pull the skin back over the breast as completely as possible. If the chicken has not been brined, salt and pepper liberally on both sides. Wrap tightly in plastic and refrigerate for several hours or overnight. Heat a large cast-iron skillet over high heat until hot. Add the olive oil and heat to just below smoking. Season the skin side of the chicken breasts with salt and pepper and place skin-side down in the pan. Season the other side of the breasts. Turn the heat down to medium low and place another heavy pan on top of the breasts, so that they are pressed flat into the pan. If the second pan is not heavy, weight it with canned tomatoes or clean bricks. Make sure the weight is evenly distributed over all the breasts. They must cook evenly and at the same time. Cook until very brown and crisp, 12 to 15 minutes. Turn the breasts over and cook for 8 more minutes, or until cooked through. Use the weight system again if need to make sure they sit flat. Remove from the heat, let stand 5 minutes, then slice and serve, or cut each breast in half and serve.

FLATTENED PAN-ROASTED CHICKEN

Steps:

• To prep the chicken:
• On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
• In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.