Each whole chicken breast is actually
This recipe calls for one boned half breast (no wing bone attached) per person, making it a very economical dish. The breast meat is flattened out and cooks in a few minutes, so it is fast, and once you get the hang of pounding out the chicken meat, it’s easy. And, of course, these chicken “steaks” can be broiled, as well as grilled.
Put the chicken pieces between
Make ancho butter by putting the butter,
Start a charcoal or wood fire, or preheat the grill or broiler.
Put the anchovies, orange zest, mint, and olive oil in a bowl big enough to hold the fennel. Boil the fennel in salted water for 10 minutes or until tender, drain well, and while still hot put it in the bowl and gently mix with the marinade. Season the fennel.
When ready to serve, grill or broil the fennel over medium heat for 5 minutes per side. Then move it to the edge of the grill and keep warm.
Salt the chicken pieces and cook them on a hot charcoal grill or under a broiler for 2 minutes per side. Serve the chicken with a squeeze of lime and the ancho butter on top (or pass it separately) and the fennel with the marinade spooned over it.
By all means use turkey, goose, game, or duck to make these little “steaks,” the turkey served with mole sauce and the duck or goose with cooked white beans tossed with blanched pea tendrils, chopped garlic, parsley, and
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