Chef notes
I love this recipe because it is packed with lean protein. It's so simple to make and makes plain chicken breasts feel like they're from a fancy French bistro.
Technique tip: Pound the chicken breast to even 1/2-inch thickness, being careful not to tear the meat or it will dry out fast and fall apart on the grill.
Swap option: Swap the chicken breast for any delicate white fish.
Ingredients
- 4 6-ounce boneless, skinless chicken breasts
- 4 tablespoons extra-virgin olive oil
- 1½ teaspoons kosher salt, divided
Preparation
1.Place a chicken breast between 2 sheets of plastic wrap and use a flat meat pounder/tenderizer or heavy skillet to flatten to an even 1/2-inch thick (being careful not to tear). Place pounded chicken on a large plate or platter and repeat with the remaining chicken breasts.
2.Drizzle the chicken with 1 tablespoon of the olive oil, turning to coat the breasts on both sides, then sprinkle the chicken on all sides with 1 teaspoon of the salt.
3.Heat a gas or charcoal grill over medium-high heat (you can use the below process in a skillet if no grill is available). Use tongs and a dishtowel or paper towel dipped in olive oil to lightly grease the grill. Place the chicken on the grill and cook until it has nice marks, 2 to 3 minutes, and easily releases from the hot surface. Turn the chicken over and grill the other side until the chicken is cooked through, about 2 minutes more. Transfer to a platter and repeat with remaining chicken.
