Pollo de la Plancha (Grilled Chicken Breasts)
"Three Guys from Miami Cook Cuban."
4 whole boneless chicken breasts
Fresh lime juice
Salt and pepper
Flour for dredging
1/2 cup finely chopped white onion
1/4 cup olive oil
4 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
Sprinkle a little water on the chicken breasts and place (one at a time) on a piece of plastic wrap. Fold the plastic over to form a pouch. Place on a cutting board and beat with a smooth meat mallet or rolling pin until very thin. (Go easy. If the breasts are thick, slice them in half lengthwise first). Remove plastic and dry with a paper towel. Sprinkle with a little lime juice, and shake on some salt, pepper and cumin to taste. Dredge chicken in flour, shaking off excess. Sauté the onions in a large pan over medium heat and season with salt and pepper. Add garlic in the last minute or two. With slotted spoon, remove onion and garlic.
Increase the heat to high. Toss in the chicken breasts and fry the chicken, browning on both sides. Don't overcook the chicken. Just a few minutes on each side is enough. Test for doneness. To serve, cover each breast with the onions and garlic. Add a squeeze of fresh lime juice and some fresh cilantro. Serve over rice. Fried plantains are also good with this.