4 Servings 20 min Cook
2 Tsp, ground Cumin
2 Tsp Turmeric
2 Tsp Coriander Leaf
2 Tsp Onion Powder
3 Tsp Salt
1 Tsp Pepper
1 Tbsp Olive Oil
8 Breast, bone and skin removed Chicken Breast
In a small bowl combine ground cumin, turmeric, ground coriander, onion powder, salt, black pepper, and olive oil.
Set aside.
Starting at the thicker side, using a sharp knife make a lengthwise horizontal cut into the top ⅔ of each chicken breast, stopping before cutting all the way through.
Fold the chicken breast open like a book (it should still be in one piece.
)
Put it between two pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizer, working from the center out, until it’s spread to double its original size and about ¼ inch thick.
Repeat with the remaining chicken breasts.
Remove plastic wrap and rub the olive-spice paste evenly across one side of the 4 chicken breasts.
Cover with plastic wrap again and lightly pound in the seasoning with the toothy side of the meat tenderizer.
Flip the breasts, rub the remaining olive oil-spice into the other side of the chicken breasts.
Cover with plastic wrap and lightly pound in the seasoning.
Heat one tablespoon of olive oil in a large over high heat.
When it’s sizzling, add 1 chicken breast, put a weight on it (a cast iron pan or tea kettle should work) and cook for 1 minute.
Flip, add the weight, and cook for another 1 minute (this may vary depending on thin your meat is, just make sure the chicken is cooked through!).
Transfer to a plate, and let it rest for 3 minutes.
Meanwhile, repeat with the remaining chicken breasts.
Serve immediately and enjoy!
