By Doreen Colondres
Gremolatta is a very aromatic Italian seasoning; most of the time is used for Osso Bucco (Lamb). This is the version I’ve learned with Chef Unmi and I found it better than the conventional one because it has olive oil that gives it a more delicate flavor.
I recommend this recipe with chicken breasts or fish… as you have noticed, I always try to give it a dietetic twist to my recipes. The flavor will also enhance if you use organic chicken.
What you need to have:
- 4 deboned chicken breasts (not too thin so they will be juicy)
- 1 cup of finely chopped parsley
- 1/2 cup of olive oil
- 1/4 cup of chopped garlic
- Zest of 1 lemon (peel the rind with a potato peeler and then chop it up very small)
- Salt and Pepper to taste
What you need to do for the Gremolatta:
- Put the lemon grind in a sauce pan with preheated olive oil and let it cook at medium temperature, without burning it, until the aromas start to come out (for about 1 minute).
- Then add the garlic and let it cook for another minute.
- Take the pan off the stove and add in the parsley, salt and pepper. Mix it well, put it in a bowl and it’s ready.
What you need to do for the Chicken:
- Salt and pepper the breasts. I recommend smashing them a little with a wooden piece. Make sure that each breast is even in size and thickness itself and with the other breasts. But not too thin, this will help to not overcook them.
- Once the pan is hot, pour a few drops of olive oil and then put in the chicken breasts.
- Keep the breasts cooking one side for about 8-9 minutes and then turn the other side for 2-3 more minutes. They will be juicier this way, and if you are keeping the skin, cook the skin side first to make it crispier. Take the breasts off the pan and let them rest in a plate for about 3-4 minutes to let them finish the cooking process with the inner heat.
Once they’re ready to serve, slice them and drizzle the Gremolatta on top… Mmmm!
