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Description
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don’t have a lot of flavor on their own. These breasts are cooked using a combination sear-steam method that builds flavor and keeps lean breasts juicy. Finish with a tangy-spicy combination of lemon, garlic and red-pepper flakes and you’ll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don’t have a lot of time to pick up color and flavor before they cook through.
Ingredients
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4slices crusty bread (about 3/4-inch thick) 6tablespoons olive oil Kosher salt and black pepper 1teaspoon fresh lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons) 1garlic clove, grated or finely chopped 1teaspoon dried oregano or thyme (or 1 tablespoon fresh) 1/2 to 1teaspoon red-pepper flakes, to taste 4boneless, skinless chicken breasts (1 1/2 to 2 pounds) 2small heads Little Gem lettuce or 1 romaine heart, leaves separated and torn into bite-size pieces
Directions
Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes. Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, red-pepper flakes and 1/2 teaspoon salt; set aside. In a 10-inch skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add 1/4 cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat. Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.
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