February 26, 2010
Whenever I discover a new ingredient or cooking technique, it reminds me of just how much variety there is out there in the world of food. It also makes me realise that, despite having been cooking for nigh on 30 years, there is still so much to learn.
Last night, I decided to finish up some cabbage and flavour it with fennel seeds and a sprinkling of paprika (a delicious taste combination I’ve picked up from various Spanish recipes). And I really fancied something simple and meaty on the side.
Now, I rarely eat chicken breast, as it is usually rather bland in flavour, and no matter how carefully you cook it, I find it often ends up slightly dry. However, for some reason, last night I decided to give it another go.
I have no idea why this popped into my head, but it occurred to me that flattening the breast into a kind of escalope might help. It’s supposed to make the meat more tender, and my thinking was that, as it would be thinner, it wouldn’t need to be cooked for so long, and may end up being less dry.
So, I stuck the breast in a plastic freezer bag and gave it a good bashing with a rolling pin (quite a satisfying thing to do, actually). And, you know what? It worked! I griddled it in my Le Creuset griddle pan, with a little olive oil and a sprinkling of salt and pepper, on a very high heat. It cooked through in a matter of a few minutes, and still retained its moistness.
This is definitely going to be my favoured method of cooking chicken breast from now on – so expect a spate of recipes coming soon!