Butter garlic herb chicken roast

BUTTER GARLIC HERB CHICKEN ROAST

INGREDIENTS

• Chicken breast – 1 whole
• Butter – 1 or 2 tbsp
• Olive Oil – 1tbsp
• Mixed herbs –  1tsp
• Pepper pwdr – ½ tsp
• Chilli flakes – ½ tsp
• Finely minced garlic – 1 tsp OR garlic pwdr – ½ tsp
• Lemon juice – 2 tsp
• Salt to taste

 PREPARATION

• Clean, wash and drain the chicken .
• Pat dry it there should be no moisture.
• Slit the chicken breast in half length wise to get 2 thin halves [as shown in pic] this reduces the cooking time.
• I have cut the breast into small pieces ,you can use it whole .
• Also I have given slits over the chicken.

METHOD

Make a mixture of butter + oil + herbs+ pepper pwdr + salt + garlic +falkes and mix well.

Add the chicken to it and spread the marinade all over .

Let it marinate for minimum 1/2 an hour or overnight.[You can roast directly also ]

Heat a non-stick frying pan and drizzle little olive oil.

Place the chicken breasts on the pan and fry for 5 – 6 minutes on each side till its cooked or until the chicken breasts are lovely golden brown.

You can cover with a lid .

Once done on both sides , remove on absorbent paper.

Serve hot with any sauce , mayonnaise ,dips etc .

I served it with pizza topping sauce . It was awesome.

VARIATION – you can also bake it at 200*C convectional mode in a preheated oven for 40 mins – 20 mins on each side .

NOTES

1. Garnish with spring onions or parsley.
2. Fry on medium high heat.
3. Don’t over cook or it will become hard you have maintain the softness as it cooks. So remove once it cooks.
4. By slitting  you make the chicken  breast thin so that it cooks fast.
5. You can also roll a rolling pin [belan ] over the chicken for even thickness

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