Chicken breast is a staple protein that I add to my salads, pasta, tacos or eat on its own with vegetables all the time. It is very inexpensive and versatile. It is also nutritious and healthy, filling and satisfying. Salads topped with chicken are my favorite.
When I don’t have time or don’t feel like putting all the effort into grilling chicken breast I resort to broiling chicken meat. This method is as close as you can get to grilling without having to light up the grill. The chicken breast come out beautifully caramelized and charred very similar to grilling. You can never achieve similar results when baking. And you don’t get all the grease, like with pan frying.
This recipe creates very delicious and moist chicken flavored with garlic and fresh herbs.
Do not use dried herbs because they will burn under broiler’s high heat. My favorites are dill and parsley. Just a touch really deepens the flavor and adds an unbeatable freshness to the chicken. Garlic is the perfect compliment to an overall delicate and mild taste of chicken meat.
This recipe calls for 3 chicken breasts split in halves width-wise. This way chicken cutlets have a uniform thickness of about 1/2 inch and cook more even without edges drying out. When broiling chicken make sure to place them right under the radiating heat for the best results guaranteed. Otherwise they will not caramelize to an ultimate golden perfection. Six half breasts usually is the most you can fit under the heating element. You can also broil chicken meat in batches since the cooking time is way shorter than with baking, about 10 minutes.
This flawless broiling technique will produce succulent, tasty chicken breasts in a fraction of time. The aroma coming out of the oven is just taunting and the hardest part will be waiting for the chicken to be ready! Enjoy!