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LEMON GARLIC CHICKEN

Original Recipe: The Mediterranean Dish

Ingredients

  • Lemon

  • Garlic

  • Red Pepper Flakes

  • Salt

  • Pepper

  • Italian Seasoning

  • Olive Oil

  • Parsley

  • Chicken

Directions

  1. ​Make the marinade:  Zest and juice one lemon into a large bowl. Add 1/4 cup olive oil, 5 crushed or minced garlic cloves (use minced for a stronger flavor), 1 1/2 teaspoons of Italian seasoning, and 1/4 cup of chopped parsley. Optionally, add 1/2 teaspoon of red pepper flakes. Whisk to combine and set aside.

  2. Slice the breasts into cutlets: Place the chicken breast flat on a cutting board and position your non-dominant hand on top. Using a sharp knife in your dominant hand, carefully slice the chicken breast horizontally. Start with the thicker end and cut all the way through to the thin end. You should end up with two thin cutlets for each chicken breast. If the cutlets still need to flatten a bit, cover with plastic wrap and pound with a kitchen mallet (optional).

  3. Dry and season the chicken: Use paper towels to pat the chicken dry. Season with a big pinch of kosher salt and black pepper on both sides. Add the chicken to the marinade and turn to coat. Cover the bowl and place in the fridge for 30 minutes and up to 2 hours. This is a great time to get any sides ready! See below for my suggestions. 

  4. Cook the chicken: In a large cast iron skillet set over medium heat, add 2 tablespoons of olive oil. Once the oil begins to shimmer, arrange the chicken pieces in the skillet. Do this in batches if you need to as you do not want to crowd the pan. Sear until both sides are golden brown and the chicken is nearly cooked through, about 4 minutes per side. (Its juices should run clear.)

  5. Rest: When the chicken’s internal temperature reaches 160°F, remove it from the heat. Tent with foil and let the chicken rest for another 5 minutes. The chicken will come up to 165°F and completely lose its pink center while it’s under the foil. While it rests, trim and cut a lemon into slices. 

  6. Garnish and serve: Garnish the chicken with chopped parsley and lemon slices. Serve whole or sliced.

  7. Enjoy!

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