PaulDearing.com
Chicken with Leaves
Categories: In Rotation, Poultry

Serves 4
Prep time: 30 Minutes, Plus an hour or two for marinating
Cook time: 10 Minutes
Difficulty: Moderate

4 Boneless skinless chicken breasts
1/3 cup olive oil
1/3 cup soy sauce
Pepper
1/3 cup freshly grated Parmesan cheese
2 Tbs. butter
12 large fresh sage leaves (or the equivalent volume in smaller leaves).

Pound the chicken breasts to a uniform thickness by first placing them between two sheets of plastic wrap on a cutting board or counter-top. Then whack the thick end of each breast with a meat mallet until it is the same thickness as the thinner end. Mix the olive oil and soy sauce in a shallow bowl or flat-bottomed container. Add the chicken and turn a few times to thoroughly coat. Place in refrigerator for two hours. (This marinating time can be reduced to an hour by doubling the soy sauce concentration.) Prepare the sage leaves by removing the stems, then rinse and dry. Remove the chicken from the marinade, letting the excess oil run off. Place chicken on broiler pan, pepper to taste, and place in broiler at 500 degrees for four minutes. Turn chicken over and broil for three additional minutes. Move chicken to a plate and sprinkle with the cheese. In a small frying pan, melt the butter and add the sage leaves. Cook on medium high heat until the butter caramelizes (turns dark brown like caramel). Slowly pour the butter over the cheese and place the sage leaves evenly on the breasts. Serve.

This is a favorite. The key to cooking skinless chicken breasts is to cook them hot and fast. Without their skins to keep them moist, they tend to dry out quickly and lose their flavor. The key to cooking them hot and fast is to pound them to a uniform thickness so they cook evenly. Don’t overcook. The seven-minute total really is enough. Carrie got me a heavy metal chicken masher that works great but a tenderizing hammer or a can of beans works okay. Enjoy!

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