Hispanic Kitchen is the cure for boring meals
4 boneless, skinless chicken breasts
1 teaspoon salt
1 small onion, cut into thin rounds
2 tsp. olive oil
The trick to making this dish really flavorful and juicy is to butterfly the breast, and then pound it out so that it’s nice and thin. You also don’t want to cook the chicken any longer than you have to, otherwise it can be as dry as the sole of your shoe. Since the chicken is very thin, it wont take long at all. About 2-3 minutes on each side.
Begin by seasoning the chicken breasts on both sides and setting aside. In a large non-stick skillet or grill pan, add the olive oil and turn up to high heat. When the pan get really really hot, add the chicken breasts and let them cook until they get nice and slightly golden. Flip them over, squeeze a generous amount of lime juice over the chicken and finish cooking on the other side. Transfer the chicken to a plate.
Next, add the onions to the pan, season them with a little salt, and saute them for a few minutes, until they’re nice and translucent and have sweetened. Place on a bed of onions on your serving plate and then place the chicken on top of the onions. Serve with white rice and black beans, or a large green salad for a healthier option.
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