Thursday, June 20, 2013

Crispy Smashed Chicken with Chimichurri

I love chimichurri! The original recipe for this chicken suggested salsa but this sounded even better to me, so off I went to find a suitable recipe, which I got from here. I added some broiled asparagus and dinner was served!

Crispy Smashed Chicken

Recipe from the Nom Nom Paleo™ app for the iPad, which I really like!

Makes : 4 servings

Hands-On Time : 30 min

Total Time : 30 min


  • 4 skinless, boneless chicken breasts (about 6 ounces each)
  • 2 tablespoons Ghee or fat of choice, plus more if needed (I used coconut oil)
  • ½ cup coconut flour
  • 1 tablespoon kosher salt
  • ½ teaspoon garlic powder
  • freshly ground black pepper
  • Lime wedges (optional)
  • Mango Salsa or Salsa Roja Asada (optional)

Preparation Steps:

If you're starting with frozen chicken breasts, dunk the package in a large bowl of super-hot tap water and weigh it down with a ramekin or small bowl to keep it completely submerged. A package of two large chicken breasts should thaw in about 10 minutes. Flip it and massage it a few times as it thaws.

Sprinkle the chicken with a few drops of water and place it between two pieces of plastic wrap or parchment. Then hulk out and smash the breasts with a meat pounder, rolling pin, or small cast iron skillet until the chicken is uniformly flattened into half-inch-thick paillards.

Melt the Ghee over medium-high heat in a large cast iron skillet.

In a large bowl, mix the coconut flour, salt, garlic powder, and a few grinds of pepper. Dredge the chicken in the flour mixture, and pat off any excess.

Once the cooking fat is melted and shimmering, place the chicken flat-side down in the skillet, and allow it to cook undisturbed for 3 to 4 minutes.

Don't overcrowd the skillet -- if your chicken pieces are too big, fry them up in separate batches.

Flip the breast over, and cook the other side for another 3 to 4 minutes, or until the exterior is crisp and golden brown.

Transfer the cooked chicken to a wire rack, and tent it with foil while you fry up the remaining pieces.

Slice up the paillards, and serve it up with your favorite sauce. This chicken is fantastic with some lime wedges and topped with a spicy salsa.


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