Remember to remove your chicken breasts out of the packaging,
pat dry and bring to room temperature.
Pre heat your griddle or heavy based frying pan to a low
Season the breast just prior to cooking.
Don't overcrowd the cooking base, a couple of medium sized
breasts per pan.
Place the breasts on the skin to crisp a little until golden
before searing on the flesh side for 1 minute.
Return back onto skin, tip away any excess fat.
Add 50 ml water or chicken stock to the oven tray.
Place in a pre heated oven 200 oc for 10 to 12 minutes for a
Remove from oven then turn back to skin side up.
Finish by adding a large knob of butter.
Leave to rest in a warm place at least 5 minutes before
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.