Chicken breasts with Sweet Chili Dressing


For 4 persons:

  • 4 boned and skinned chicken breasts
  • Salt
  • Freshly ground black pepper
  • 2 or 3 teaspoons olive oil
  • 1 fresh lettuce
  • 1 small red onion


  • Place the chicken breasts in a plastic zip bag or between two sheets of cellophane wrap, then flatten them with a meat mallet.
  • Once the thickness of your chicken breast is uniform, (roughly 10 to 15 mm thick), season each side with salt and pepper.
  • Heat a pan over a medium-high heat until it starts smoking slightly. If you are not using a non-stick pan, you can grease it lightly with 2 or 3 teaspoons of olive oil.
  • Place the chicken in the pan in one layer.
  • Lower the heat to medium and cook the chicken for 8 to 12 minutes, turning it from time to time with a spatula. It is ready when it is no longer pink and the juices run clear.
  • Place a chicken breast on a plate and serve it with 2 tablespoons of Sweet Chili dressing, some lettuce and a few onion rings.