Spicy lemon chicken breasts with crusty bread: easy recipe that you can transform into a salad
We all know that chicken breasts are the most popular "protein" to always keep in the fridge, inexpensive and low in fat, quick to cook and appropriate for almost all ages. The problem is that we usually fall into the monotony of cooking them on the grill and that's it, so today we are going to give a little joy to this lean meat.
The recipe for spicy lemon chicken breasts combines two techniques to achieve a great flavor and juicy texture in one piece that can be bland and dry if not prepared well. Adapting the indications of its original author, the suggestion to accompany them with a base of romaine lettuce and homemade croutons works wonderfully and allows you to turn the dish into a warm salad.
The idea is to save the previous marinade that the chicken feels so good, to have the dish ready in half an hour. To do this, the meat is first cooked over a light fire on the griddle, marking it on both sides, and then water is added, covering it, to finish cooking, creating humidity inside. It is "marinated" later, adding the lemon sauce when removing from the heat.
IngredientsFor 4 people
- Small chicken breast (best free-range chicken) 4
- Loaf of bread or sliced loaf (may be from the previous day) 4
- Extra virgin olive oil 80 ml
- Lemon juice 60 ml
- Lemon zest 1
- Very fine grated garlic clove 1
- 1 teaspoon dried oregano
- 1/2 or 1 teaspoon chili flakes
- Romaine lettuce or to taste
- Ground black pepper
How to Make Spicy Lemon Chicken Breasts with CroutonsDifficulty: easy
- Total time 30 m
- Elaboration 5m
- Cooking 25 m
If possible, remove chicken from refrigerator for a few minutes to warm and pat dry with paper towels. Preheat the oven to 190ºC, wash the lemons (we will need 1 or 2, depending on size), squeeze the juice and reserve one to grate the skin. Grate or finely chop the garlic. Wash and dry the lettuce.
Put the slices of bread (this recipe is perfect to take advantage of a mediocre and somewhat stale bar) in a source, paint with two tablespoons of oil, lightly salt and bake 10-15 minutes, turning them halfway through. They should be very golden and crispy, without burning.
In a bowl, beat three tablespoons of the remaining oil with the lemon juice, zest, oregano, garlic, chili flakes and 1/2 teaspoon of salt. Reserve.
Heat a good skillet or frying pan with the remaining oil, season the chicken and brown over medium-high heat until golden brown on both sides, turning them only once; It will be about 5-7 minutes on each side.
Add 60 ml of water, cover and cook for about 5-10 minutes, depending on the thickness of the chicken. Check that it is not yet raw inside with a small cut or a meat thermometer and remove.
Pour the lemon marinade on top, mixing all the pieces well. Arrange a platter with the lettuce base, add the chicken and distribute the crusty bread broken into pieces with your hands. If desired, add a little more oregano, pepper, or lemon zest.