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chicken breasts skinned


  1. Remember to remove your chicken breast out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your griddle or heavy based frying pan to a high temperature.
  3. Season the breast just prior to cooking.
  4. Don't overcrowd the cooking base, a couple of medium sized breasts per pan.
  5. Place the breasts on service side down and colour for 2 to 3 minutes then turn and colour the under side for 1 minute.
  6. Transfer to a earthenware dish flat service side up, add 50 ml light chicken stock or water and 25 g butter.
  7. Place in a pre heated oven 200 oc for 12 TO 14 minutes for a moist breast.
  8. Leave to rest in a warm place at least 5 minutes before carving.
  9. The breasts will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.