Pound for Pound Good Chicken
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As the name suggest, the recipe involves pounding chicken breasts until they’re flat. Whenever you begin to break some of the structural proteins in meat in this way, it reduces the time required for the marinade to soak in and it really holds on to any herbs in the marinade.
MAKES: 4 Servings
PREP/COOK TIME: 1 hour
4 organic skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 tablespoon grated lemon zest
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley, for garnish
PREPARATION
Working with one chicken breast at a time, put it between several layers of parchment paper and pound with a meat pounder until about ¼ inch thick. Put the pieces in a pan in which they fit without overlapping.
Put the olive oil, garlic, lemon zest, thyme, sage, rosemary, salt, and pepper in small bowl and whisk until well blended. Spread the mixture evenly over both sides of the chicken. Cover and refrigerate for 30 minutes.
Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and pat dry with paper towels. Grill until firm to the touch and the juices run clear, 1 to 2 minutes on each side. Serve garnished with the parsley and the Parsley Mint Drizzle.
Storage Store tightly wrapped in the refrigerator for up to 2 days.
Adapted from one of Rebecca Katz's amazing recipes
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