Pan-Seared Chicken Breast Chops

A quick, simple, very tasty and aromatic chicken dish! I tried chicken breast chops in a frying pan in parchment paper for the first time. And I liked this method of cooking. A minimum of time and even the pan remains clean after frying.
cook time: 30 min
Isla Thatcher
Pan-Seared Chicken Breast Chops

Nutrition Facts (per serving)

177
Calories
10g
Fat
1g
Carbs
21g
Protein

Ingredients (2 portions)

Basic:

Salt 2 g
Ground black pepper 2 g
Ground coriander 1 g
Chicken breasts 1 pc
Vegetable oil 1 tbsp
Dry spices to taste
Paprika 2 g
Basil (dried) to taste

Recipe instructions

Step 1

Step 1
How to fry chicken breast chops in a frying pan? Prepare the ingredients according to the list. This was the first time I cooked chicken chops this way.

Step 2

Step 2
Cut the chicken breast into thin slices; the size of the fillet can be made at your discretion: the entire length of the breast or cut into halves. Beat the meat with a mallet on both sides.

Step 3

Step 3
Rub the chicken fillet with salt and a mixture of spices and leave for 15 minutes at room temperature to marinate. You can use any spices you like or use a ready-made chicken seasoning kit. I added a pinch of this seasoning.

Step 4

Step 4
Cut the parchment into squares taking into account the size of the chicken fillet so that the paper is twice as large as a piece of meat and with a small margin if you want so that the fat from the meat does not flow out to the bottom of the pan during frying. How to choose a frying pan can be found in a separate article at the end of the recipe.

Step 5

Step 5
Place the chicken fillet on one half of the parchment square, cover it tightly on top with the other part of the parchment and place it in a well-heated dry frying pan. I was afraid that the chicken fillet would stick to the parchment during frying and then it would be difficult to separate it from the paper, so I greased it with vegetable oil. But you probably don’t have to do this; chicken meat releases a large amount of juice during the frying process, which prevents the meat from burning to the parchment.

Step 6

Step 6
Reduce the heat to medium so that the meat does not burn and fry the chops, literally, for 5-7 minutes on each side until a blush forms, which is clearly visible through the parchment, and if desired, you can bend it and check the readiness of the meat with the sharp tip of a knife, the juice is released must be transparent. Remove the chicken chops from the pan and serve immediately with a side dish of your choice or as a meat dish on its own. Bon appetit!

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