Ingredients
For the Chicken Fillets
- 2 Grutto chicken fillets, approximately 180g each
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- Freshly ground black pepper, 5 turns of the pepper mill
For the Mediterranean Salsa
- 1 red onion
- 1 ripe beefsteak tomato
- 10 pitted Kalamata-type black olives
- 2 sun-dried tomatoes in oil
- 1 bunch of fresh basil, approximately 15 leaves
- 1 small handful of fresh parsley
- Juice of 1/2 lemon
- Salt and pepper for seasoning
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the Oven: Set your oven to 180°C (fan-assisted if possible) and place a rack in the middle position to ensure even, slow coagulation of proteins without abrupt contraction.
- Prepare the Chicken Fillets: Remove the fillets from the refrigerator about 10 minutes before cooking. Pat dry with paper towels to eliminate moisture that inhibits crispiness. In a bowl, mix 2 tablespoons of olive oil with salt and freshly ground black pepper. Massage each fillet for 30 seconds to help the oil penetrate the meat fibers.
- Arrange and Bake: Place the fillets spaced apart in a non-stick ceramic or glass dish so heat can circulate. Add 2 tablespoons of water to the bottom of the dish to generate steam and prevent drying out. Bake in the oven for exactly 30 minutes without flipping.
- Prepare the Mediterranean Salsa: While the chicken cooks, finely chop the red onion. Dice the tomato into small 5mm cubes. Slice the Kalamata olives and roughly chop the sun-dried tomatoes. Chop the basil and parsley gently with scissors or tear by hand to avoid browning.
- Combine Salsa Ingredients: In a bowl, mix together the chopped onion, tomato, olives, sun-dried tomatoes, basil, and parsley. Add 1 tablespoon olive oil and juice of half a lemon. Season with salt and pepper to taste, making sure the salsa is bright and tangy. Let the salsa rest while the chicken finishes baking.
- Rest and Serve: Once out of the oven, let the chicken fillets rest for about 5 minutes to allow juices to redistribute before serving them with the fresh Mediterranean salsa.
Notes
- Using a kitchen thermometer can help ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption.
- Adding water to the baking dish creates steam that keeps the chicken moist and tender.
- Tearing herbs by hand, rather than chopping, helps prevent them from browning and maintains freshness in the salsa.
- This recipe works well with other chicken cuts but adjust cooking time accordingly.
- The olive oil massage technique enhances flavor and helps achieve a crispy yet moist texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Baking
- Cuisine: Mediterranean
