Part 1: Chicken a la Carolyn
2 Italian-style chicken breasts (they’re boneless, skinless and flattened out all thin-like)
2 Tablespoons or so of ketchup
1 Tablespoon garlic powder
cooking spray or oil
salt and pepper, to taste
1. Place chicken breasts on a large plate. Season with a bit of salt and pepper.
2. Dust the garlic powder over each side of the chicken, making sure you get an even coating throughout.
3. Cover each side of the chicken with the ketchup (Antoinette taught me this, it’s good), using a spoon to spread evenly. (I promise you, the end result will not taste like ketchup at all!) Place back in fridge and let marinate for about 15 minutes.
4. When you’re ready to cook, heat a large grill pan or skillet on medium heat. Coat with spray or oil to prevent the chicken from sticking. Cook chicken on the heated pan for about 5 minutes per side — Since these are thin cuts of chicken, you’ll know when you’re ready to flip once you can sort of see the top side cooking through. I used to love cooking this cut when I had friends over for dinner in college because I wouldn’t have to worry about under-cooking it/ poisoning my guests.You should have a nice browning happen as well, due to the ketchup (which seems to keep the chicken pretty moist as well).
5. Devour alongside Dominican Rice and beans.
Coming Soon: How to fry plantains and cheese