Pollo a la Plancha: Grilled Chicken Breast

When I would order Pollo a la Plancha in Cuban restaurants, I always wondered how they managed to bring out this wide flattened chicken breast. What was the explanation to this mystery? Did they put it through some kind of machine? No, no, no, they pound it with a mallet! Oh my ... this is a menopausal woman's dream! I get to hit something, over and over, it turns out tender and delicious and it's simple too!

Depending on how many you are cooking for, you will need:

1 whole boneless chicken breast per person

Lime juice

Salt and pepper
Garlic, fresh chopped or garlic powder

Flour

Olive oil

Place the chicken breasts (one at a time) on a piece of plastic wrap. Fold the plastic over. Place on a cutting board and beat with a meat mallet or rolling pin until very thin. (If the breasts are thick, butterfly them first). Remove plastic and sprinkle with lime juice. Season with salt, black pepper and garlic. Lightly flour the chicken on both sides. Coat the bottom of a frying pan with olive oil and bring the heat to high. Fry the chicken for a few minutes browning it on both sides. Check for doneness. Serve with white rice, black beans and plantains or if you prefer with French Fries.