Perfect Steam-grilled Chicken Breast
By Staub
Perfect Steam-grilled Chicken Breast
By Staub
Yield/Serves:
Makes 4 servings
- 4 boneless, skinless chicken breasts
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 tablespoon za’tar or herbs from Provence
- ¼ cup white wine
OPTIONAL: Sprinkle chicken breasts all over with salt, cover and chill for 1 hour to overnight.
In a small bowl, combine olive oil and herbs. Pat chicken thoroughly dry and rub with oil mixture. Let sit 10 minutes. Heat steam grill over high heat. When the pan is hot, set the chicken, 2 pieces at a time, in the pan. Grill for 4 minutes.
Turn chicken breasts over, add ¼ cup wine or water, cover, and reduce heat to medium. Cook for 8 minutes. Transfer chicken to a serving plate or platter, cover, and let rest for 5 minutes before serving. Repeat with remaining chicken.
Turn chicken breasts over, add ¼ cup wine or water, cover, and reduce heat to medium. Cook for 8 minutes. Transfer chicken to a serving plate or platter, cover, and let rest for 5 minutes before serving. Repeat with remaining chicken.