Directions: |
Directions:Starting at the thicker side of one chicken breast half, make a horizontal cut lengthwise through the middle of the meat, stopping before cutting all the way through. Fold the breast open like a book. It should be in one piece. Place it between two large pieces of plastic wrap and use the flat side of a meat mallet to pound it on both sides, working from the center outward to an even thickness of about 1/4 inch. It will be at least double its original size. Leave it between the pieces of plastic wrap. Repeat with other breast halves.
Mix other ingredients. Divide half of the mixture evenly across the tops of the pounded breast halves then add 1/2 teaspoon of tomato paste to each breast half. Rub in ;the seasoning mixture. Re-cover with plastic wrap and use the toothed side of the meat mallet to gently pound the seasoning into the meat. Turn the breast halves over, remove the plastic wrap and repeat, spreading mixture and tomato paste.
When ready to cook, heat 1 tablespoon of oil in a large skillet over high heat. Once the oil shimmers and just begins to smoke, add 1 pounded breast , then place a heavy bottomed pot on top to weigh it down. Cook for 45 seconds then turn the chicken over, add the weight again and cook for 45 seconds. Transfer to a plate and rest for three minutes. Repeat with the remaining pounded chicken, cooking them one at a time, wiping out the skillet and adding oil each time and letting the oil heat to smoking before cooking. |
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