Italian Spring Chicken by Toshka
50ml Extra Virgin Olive Oil
(and butter or keep it paleo with just oil if preferred)
30g fresh Basil
30g fresh Parsley
500g Chicken Breast
40g Butter (optional)
Serve with a light, fresh salad, a roasted veggie base, or quinoa!
Wash the basil and parsley and roughly chop through. Marinate chicken breasts in a dish with coarse sea salt; sprinkle across both sides of the chicken and add 50ml olive oil and chopped herbs. The salt in the marinating process is what is so crucial to keeping the chicken moist and succulent once cooked.
Ensure oil coats both sides of the chicken breast and distributes the herbs evenly. Cover dish with cling film and leave to marinate for 10-15 mins. Turn oven on to 190 degrees Celsius.
On a low flame, heat frying pan. Once heated turn the flame up and add butter OR olive oil. Once butter is melted and browned, place marinated chicken breasts and excess oils and herbs into the pan. The butter is what will create the crispy, golden brown coat to the chicken.
Leave the chicken to cook for 5 minutes and then flip the chicken over. Check to see if the first side has browned, if not leave before flipping for an extra 2 minute. Flip the chicken and let the second side cook for an additional 5 minutes. Once both sides have browned you can take your pan and place it inside the oven to continue the cooking process. Allow another 15 minutes of cooking and check the chicken has cooked by removing the dish and cutting the middle of the breast to ensure meat is steaming hot and white. Alternatively using a thermometer check the temperature of the breast is above 75 degrees Celsius.
Serve with a light, fresh salad of your choice, a roasted veggie base, or some quinoa for the perfect spring lunch!