Butterfly
chicken
breast
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Ingredients
Chicken breast
Cracked black pepper
Lemon
Oil
Rosemary salt
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1
Make your herb salt by grinding or blending together sea salt and chopped rosemary leaves.
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2
Butterfly the chicken breast by carefully slicing through the centre of the meat and opening it like a book.
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3
Sandwich the chicken breast between two pieces of greaseproof paper and then hit with a rolling pin to flatten it.
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4
Season the flattened chicken breast by rubbing it with oil and sprinkling over the salt. Heat a cast iron skillet until it is very hot. Be careful!
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5
Put the flattened chicken breast into the cast iron and hold it down using a spatula or other cooking utensil for a few seconds.
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6
Once the chicken is almost cooked all the way through, flip it over to finish and seal the other side.
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7
Squeeze over the lemon juice and sprinkle over a little more salt.
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8
Remove from the cast iron skillet and allow to rest for two minutes. Serve the cast iron chicken breast, and enjoy!
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