Crispy grilled chicken with various tomato sauce
Don't overheat the chicken and cook it all the way through with the residual heat to make it moist. When grilling chicken, pour olive oil on it in the middle to prevent it from drying out.
How to make it
1
Sprinkle salt and coarsely ground black pepper on both sides of the chicken. Put the chicken in a frying pan with olive oil and slowly cook over low heat with lightly crushed garlic and thyme.
2
After about 5 minutes, pour olive oil over the surface of the chicken and cook for another 7-8 minutes. Once the skin is browned and crispy, turn it over, cook for 2-3 minutes, turn it off, turn it off, and let it sit for a while.
3
Put A on low heat and when the garlic is golden brown, add all the tomatoes and B and simmer for 4-5 minutes.
4
When the tomatoes are soft, add C and simmer for 2-3 minutes to allow the flavor to blend.
5
Cut chicken in 2 into 2cm wide pieces, arrange it on a plate, and pour in sauce in 4. Finish with parsley.
Materials 1 person
-
- Chicken breast
- 90g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Do not peel the garlic
- 3 pieces
-
- time
- Appropriate amount
-
- Fruit tomato
- 1/2 pieces
-
- Black tomato
- 1/2 pieces
-
- Blue tomato
- 1/2 pieces
-
- Cherry tomato red, yellow
- 3 each
-
- Aiko
- 2
-
[A]
-
Olive Oil
Ardoino Extra Virgin
- 30ml
-
Olive Oil
-
- Chop garlic
- 1 tablespoon
-
[B]
- basil
- 3
-
- salt
- A little
-
- Pick it
- A little
-
[C]
- Black olive
- 6 pieces
-
- Capers
- 1 tablespoon
-
- Mince parsley
- 1 tablespoon
-
- For minced parsley
- Appropriate amount
[PR]
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