Thursday, October 3, 2013

Posted by Leslie Livingstone 7:12 AM No comments
It was an AMAZING night for food last night.
I am day 3 into my Whole30 journey and I have felt the need to get creative with my cooking so I didn't feel like I was missing out on anything.
Well This meal left me truly satisfied.

Crispy Smashed Chicken with Salsa Rojo
Serves 4

INGREDIENTS:


  • 4 boneless, skinless chicken breasts 6oz each
  • 2 TBS of Ghee or fat of your choice, plus more if needed ( I used Coconut Oil)
  • 1/2 cup of coconut flour
  • 1 TBS Kosher Salt
  • 1/2 tsp garlic powder
  • freshly ground black pepper
  • lime wedge (optional)
  • Salsa Rojo Asada (optional)
FOR GARNISH:

      Roasted Cauliflower

PROCEDURE:

Place chicken between two pieces of plastic wrap or parchment, Then......
Hulk it out and smash the breasts with a meat pounder, rolling pin or small cast iron skillet until the chicken is uniformly flattened into half inch thick paillards.
Melt the Ghee (or fat of your choice) over medium heat in a large skillet
In a large bowl, mix the coconut flour, salt , garlic powder, and a few grinds of pepper,
Dredge the chicken in the flour mixture, and...
Pat off any excess.
Once the cooking fat is melted and shimmering, place the chicken flat side down in the skillet allow it to cook undisturbed for 3-4 minutes
Don't overcrowd the skillet, if your chicken pieced are too big, fry them up in separate batches.
Flip the breast over and cook the other side for another 3-4 minutes or until the exterior is crisp and golden brown.
Slice your paillards and....
Serve it with your favorite sauce,   This chicken is fantastic with lime wedges and spicy salsa. I was surprised at how easy this recipe was.


0 comments:

Post a Comment

Search

Bookmark Us

Delicious Digg Facebook Favorites More Stumbleupon Twitter