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Boneless chicken breast
Cut the fillets to a thickness of about 1 cm.
Season with salt, paprika, rosemary, chimichurri, a drizzle of olive oil and lemon.
Let it rest for 20 minutes outside the fridge. The fillet cannot be chilled when grilling.
Heat a frying pan or grill with oil and place the fillets using a tongs. Do not pierce with fork or knife!
When it is golden and the center is whitish, turn the side and cover the skillet. Let the center of the fillet cook. Remove the lid and let it brown.
Tip: add a slice of mozzarella, tomato and oregano!
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