We love dishes that are both easy to prepare just as easy to impress with! Trimming chicken breasts this way ensures evenly cooked pieces that are tender and juicy. The marinade is fresh, light, and savory. This recipe is perfect for your next poolside party or St. Tropez inspired dinner party!
Ingredients
4 chicken breasts
Pitted Kalamata olives
1/2 cup olive juice
1 lemon (zest & juice)
1/4 cup of olive oil
Fresh rosemary
Fresh thyme
Parsley or other Fresh Herbs of Choice (for garnish)
Instructions
Prepare chicken breast for marinade. Trim fat from chicken breast. Cut the chicken breast in half with the thicker part at the top and the thinner portion at the bottom. You should be left with two pieces (one thick and one thin). Take the thicker piece and butterfly it completely to make two more pieces. 1 breast should make 3 cutlets
Once all pieces have been trimmed, place 3 pieces in a ziploc bag and gently tap the cutlets with a meat cleaver to flatten them out.
Add tenderized chicken to another ziploc bag or a container with lid. Add the remaining ingredients. Toss all ingredients together to evenly cover chicken pieces. Let sit for at least 30 mins up to 24 hours before cooking.
Grill the chicken or cook inside in your nonstick skillet. With remaining marinade, brown in nonstick skillet over medium high heat. When mixture is golden and reduced, add 1 Tbsp of butter and 1/2 cup of water, chicken broth or white wine. Pour mixture over grilled chicken before serving. Garnish with parsley and remaining herbs.
Pro tip: Make it even heartier by adding in your favorite roasted veggies! Marinate vegetables in the same recipe and roast for 30-45 min. Add to the top of your chicken dish when finished.
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