Here I am again, with another savory meal item for you. And it is chicken, too! What can I say, I love chicken. Anyways, today I give you the recipe for Worcestershire-marinated chicken breasts. To start off you will need boneless, skinless chicken breasts, Worcestershire sauce, a bowl to marinade in and a sharp knife to butcher the meat.
You will most likely need to trim some fat off the chicken, and also watch out for little pieces of
bone commercially butchered chicken sometimes leave behind as presents. :) Here is an example of some chicken trimmed up and ready for the next step.
Now, we are going to butterfly the chicken, to make it cook quicker. The first step is to cut the piece of chicken almost completely in half, stopping about 1/2 from the cutting board.
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| Seasoning for the chicken includes: Salt, pepper, garlic, and Worcestershire sauce. |
bone commercially butchered chicken sometimes leave behind as presents. :) Here is an example of some chicken trimmed up and ready for the next step.
Now, we are going to butterfly the chicken, to make it cook quicker. The first step is to cut the piece of chicken almost completely in half, stopping about 1/2 from the cutting board.
Next, tilt your knife slightly in the direction you want to butterfly and use a sawing motion, pressing lightly. Your knife will move sideways as you are butterflying the meat.
Perform this on both sides (right side, then left side) of the almost-cut-in-half piece of meat. If you are right handed, you might want to turn the meat 180º after cutting the right side, so that the left side is just as easy. Once the meat is butterflied, it should look similar to this. If you think a spot of meat is too thick, put a shallow cut in it to help it cook evenly. (I had to put a lot of shallow cuts at first.)
Of course, as always, our ever-helpful sous-chef Argos was there watching intently the entire time.
Now that the meat is cut, put a tablespoon or so of Worcestershire on the bottom of the bowl and place a piece of chicken on top. Now add more sauce to the top of that piece of chicken. If the meat folds over itself, make sure to get sauce in between the layers.
Once all the meat you wish to marinade is covered with sauce, stick it in the fridge for at least a few hours , and you are set! This chicken can be grilled or stuck in a preheated oven of 400ºF. The salt, pepper, and garlic is to be applied right before cooking, on both sides of the meat.
So there you have it! A nice, healthy chicken dinner that is good with all sorts of sides. Do you have a favorite way to prepare boneless chicken?
That is some really good stuff there!
ReplyDeleteThat's just because you have the best chefs: Momma and me! ;)
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