Grilled chicken breasts in a frying pan

4 servings
1 hour 30 min

Prepare products. Rinse the fillet, dry. Separate the small fillet from the large fillet. Clean from veins, fat and films that can be removed.

Beat slightly, mostly the thick part, just to level the thickness.

Sprinkle on both sides with dry spices, which you like or have. Fillet can be left this size.

I'm more comfortable cutting it like a photo. After cutting off the thinner edges, then fry them separately, obtaining a more even roasting. Small pieces like to eat children, as the most tender part.

Make the marinade by mixing the soy sauce and vegetable oil. It is very careful to mix the fillet in it with your hands. Leave on the table for at least 30 minutes, better for an hour. You can remove it to the refrigerator overnight, but before frying, be sure to get it at least an hour in advance so that the meat warms up, otherwise it will be dry.

DO NOT GREASE the pan with oil! Heat it up at maximum heating and reduce to average, only then lay out the meat. When it does not stick and easily separates, turn it with tongs. Do not pierce the meat so that it does not lose its juiciness.

Fry the second side until tender, it is about 2 - 3 minutes. Do not overcook achieving intense blush, you can easily dry it out, but it will be very good to put it on the rib against the side/that is why I cut the large fillet in half/. So fry all the meat. My pan is cast iron, it heats up evenly and keeps warm for a long time.

Put the finished meat on a paper towel so that excess juice is absorbed, but you can not do this if you like it more. But to let the meat rest before serving for 5-8 minutes so that all the juices disperse and mixed tastes, this is mandatory. Enjoy your meal!