Indian Flavored Pounded Chicken Recipe

INGREDIENTS:

• 4 (6 ounces) boneless, skinless chicken breasts
• 2 teaspoons ground cumin
• 2 teaspoons turmeric
• 2 teaspoons ground coriander
• 2 teaspoons onion powder
• 3 teaspoons fine grain sea salt
• Freshly ground black pepper
• 1 tablespoon olive oil

INSTRUCTIONS:

1. In a small bowl combine ground cumin, turmeric, ground coriander, onion powder, salt, black pepper, and olive oil. Set aside.
2. Starting at the thicker side, using a sharp knife make a lengthwise horizontal cut into the top ⅔ of each chicken breast, stopping before cutting all the way through. 
3. Fold the chicken breast open like a book (it should still be in one piece)
4. Put it between two pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizer, working from the center out, until it’s spread to double its original size and about ¼ inch thick.
5. Repeat with the remaining chicken breasts.
6. Remove plastic wrap and rub the olive-spice paste evenly across one side of the 4 chicken breasts. Cover with plastic wrap again and lightly pound in the seasoning with the toothy side of the meat tenderizer. Flip the breasts, rub the remaining olive oil-spice o into the other side of the chicken breasts. Cover with plastic wrap and lightly pound in the seasoning.
7. Heat one tablespoon of olive oil in a large over high heat. 
8. When it’s sizzling, add 1 chicken breast, put a weight on it (a cast iron pan or tea kettle should work) and cook for 1 minute. Flip, add the weight, and cook for another 1 minute (this may vary depending on thin your meat is, just make sure the chicken is cooked through). 
9. Transfer to a plate, and let it rest for 3 minutes. Meanwhile, repeat with the remaining chicken breasts.

Source: The Iron You