Unknownchef86s Pounded Chicken Filets Johnnys Recipes

LEMON AND OREGANO POUNDED CHICKEN

Steps:

• In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
• Remove the chicken from the refrigerator 15 minutes before cooking.
• Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.

SIMPLE BAKED CHICKEN BREAST FILLETS

Steps:

• Preheat oven to 350'.
• Wash chicken fillets and pat dry.
• In a baking dish, spray Pam well.
• Place chicken fillets in baking dish.
• Sprinkle top and bottom with seasoning salt and black pepper, to your own taste.
• Add 1Tbs. of butter to each chicken fillet, using up the amount of butter stated.
• Place in oven and bake 30-45 minutes, or until no longer pink.
• Serve either as a main meat or as a chicken sandwich.

OVEN FRIED POUNDED CHICKEN

Steps:

• Preheat oven to 350f degrees.
• Place the chicken breasts , one at a time into a plastic bag, pound with a kitchen hammer, smooth side, to about 1/4 inch thick.
• Whisk together the egg and water in a medium bowl; Crush the cereal flakes and place on a plate.
• Take the pounded chicken breasts and submerge in egg mixture, press into cereal flakes, then submerge again in egg misture; place on veggie sprayed rack of oven roaster, repeat with second breast.
• Bake for approximately 25 to 30 minutes or until juices run clear.

UNKNOWNCHEF86'S LEMON-PEPPER CHICKEN (SBD PHASE ONE)

Steps:

• Put the frying pan (preferably cast iron) over medium heat. Drizzle the oil in the pan. You can use more or less oil, as needed -- you just need enough to lightly coat the pan.
• Saute the red pepper flakes in the oil -- brown, but don't let them burn.
• Add the chicken breasts to the pan and generously sprinkle the spices over, to taste. Cover with a tight-fitting lid and turn to medium-low.
• After approximately 3-5 min, lift the lid and drizzle about a tablespoon of water into the pan. Re-cover and turn to medium low.
• When the breasts have turned opaque on top (approximately five minutes -- time will vary), turn over and re-season with just the lemon pepper and the garlic.
• Recover and continue to simmer til done -- approximately 5-10 minutes, adding a teaspoon or two more water if necessary.
• Drizzle any remaining juices on top of the chicken when serving.

UNKNOWNCHEF86'S POUNDED CHICKEN FILETS (JOHNNY'S)

Steps:

• Pound the breast(s) out thin with the flat side of a meat mallet or heavy skillet (I put them in a gallon size Ziploc freezer bag first -- reduces "splatter").
• Melt the butter in a pan (I use cast iron) over medium heat.
• Put the breast(s) (how many depends on how big they are when pounded out) into the pan and sprinkle Johnny's Pork and Chicken Seasoning to taste.
• Let brown, turn, and sprinkle again.
• Let finish cooking (approximately 3-5 minutes per side).
• Make lots.