white meat – My Whisk and I

30ml olive oil
30ml rosemary
15ml thyme
1 lemon, zest finely grated
5ml salt
1 kg chicken breast, skin and bone removed
190ml panko breadcrumbs
80ml parmesan cheese, finely grated

Warm dressing:
125ml olive oil
60ml butter
3 cloves of garlic, minced
60ml lemon juice
30ml parsley, chopped
2,5ml salt

wooden skewers

Pour the olive oil into a large bowl and add the rosemary, thyme, lemon zest and salt and stir through.
Cut the chicken breasts into large chunks (about 4 pieces of chicken should go on to one skewer).
Add the chicken pieces to the bowl and mix through with your hands so that all the chicken get coated.
Sprinkle the breadcrumbs and parmesan over and mix again.
Skewer about 4 pieces of chicken on to a skewer.
Place a heavy-bottom pan on medium-high heat and wait for it to warm up.
Grill 4 – 5 skewers at a time for 4 minutes, flip them over and cook for another 4 minutes.
Keep the cooked chicken warm.

For the warm dressing:
Add the olive oil, butter, garlic, lemon juice, parsley and salt to a small saucepan.
Place on the heat and simmer the sauce, stirring every now and then for 3-4 minutes.
Remove from the heat.
Place the chicken on a serving platter and drizzle over the warm sauce to serve.

6 chicken breasts, skin and bone removed
30ml vegetable oil
5ml salt
2,5ml garlic powder
2,5ml onion powder
2,5ml dried thyme
2,5ml onion seeds
2,5ml smoked paprika

Sauce:
125ml honey
60ml butter, melted
60ml wholegrain mustard
20ml hot sauce
5ml apple cider vinegar

Pat the chicken breasts dry and brush them with the vegetable oil. Set aside.
Combine the salt, garlic powder, onion powder, thyme, onion seeds and paprika in a small bowl.
Season both sides of each chicken breast with the seasoning – rub it all over. Set aside.
Add the honey, butter, mustard, hot sauce and vinegar to a bowl and whisk together. Set aside.
Place a cast iron pan/skillet onto medium heat and wait for it to heat up.
Add the breasts to the hot pan and cook for 3 minutes without moving the meat around.
Flip the breasts over and pour the sauce over.
Place a lid on the pan and cook for 10 minutes, basting the chicken once or twice as it cooks.
Remove the lid and cook for a further 3-4 minutes.
Serve the chicken on couscous or rice.

Tag: white meat

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