Directions

1. Dry brine your chicken breast by lightly season it with salt on both sides and place into the fridge uncovered for 1 hour.
2. Heat a cast iron pan over a medium heat and add some olive oil. Pat your chicken dry with a paper towel.
3. Once the oil is up to temperature (not screaming hot), add your chicken breast in with the skin side down.
4. Turn the temperature down to low and place a protein press (if you have one) on top of the chicken to help achieve a crispy, golden skin.
5. Check the chicken after about 10 minutes to see if it’s ready to flip. You want it to almost be cooked through and have a nice golden colour on the skin. You can remove the protein press now.
6. Tip: if the thinner end is cooked through, use a fish slicer to lift it up so it doesn’t continue cooking and dry out.
7. Once ready, flip your chicken over to finish cooking the other side. Should only take another couple of minutes. Optional: Add some butter, garlic and rosemary to a pan and baste the chicken for some extra flavour. The chicken should be at 70°C when you take it off.
8. Take your chicken out and place on a resting tray for 10 minutes before serving.