Thinly sliced grilled chicken breast, style
Even chicken breast will turn out moist if sliced thinly. Be careful
not to overcook it, as it will become tough; just sear it quickly to get a nice brown color.
Cut the chicken breast into strips and divide into 3 pieces
Place plastic wrap on top of the chicken and roll it out thinly using a rolling pin or a bottle
Sprinkle [A] on each thinly stretched piece of chicken to season
Add a little olive oil to a grill pan and heat over medium-high heat. Grill the marinated chicken pieces one by one for 30 seconds, then flip them over and grill for 10 seconds before removing to a plate
Cut the potatoes into bite-sized pieces, soak in water for about 5 minutes, then drain thoroughly. Deep-fry in hot oil until a bamboo skewer can be inserted easily
Cut the tardigrade and celery into bite-sized pieces, place in a bowl and mix with [B]
Place the chicken on a plate, add potatoes, salad, and sliced lemon. Garnish with Italian parsley and drizzle with olive oil to finish
-
- Chicken breast
- 1 piece
-
[A]
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- Salt and pepper
- Appropriate amount
-
- Potatoes too
- 1 piece
-
- Fried oil
- Appropriate amount
-
- Tardivo
- 50g
-
- celery
- 20g
-
[B]
-
Ardoino
Extra Virgin Olive
- 1 tsp
-
Ardoino
-
- Salt and pepper
- Small amount
-
- Balsamic Vinegar
- 1/3 tsp
-
- White wine vinegar
- 1/3 tsp
-
- Lemon juice
- Small amount
-
- cut lemons For finishing
- Appropriate amount
-
- Italian parsley for garnish, finely chopped.
- Appropriate amount
-
-
Olive Oil
for
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
for
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