Cook Simple Lemon & Oregano Pounded Chicken w/ Giada De Laurentiis | Giada Entertains | Food Network

My lemon and oregano pounded chicken. So what we want to do is just chop up two teaspoons of fresh oregano. So we have four chicken breasts and I'm gonna put some fresh oregano in the bag. So we're gonna zest two lemons into the bag. Okay, so we've got the zest. I just want to juice half of a lemon. Because we're gonna let it sit for a little bit, you don't want to add too much lemon juice to it because it'll cook the chicken. But just enough to give it a nice lemony flavor. Then we're gonna add two tablespoons or so of olive oil and of course some salt. Then take as much of the air out as you can. Seal the bag and then I've got my handy little mallet. A lot of times you can find them with a rough side and a smooth side. So we're going to use the smooth side. Then I grab a bowl just to make double sure that all the juices stay here. And we're gonna pop this in the fridge for a little bit and then cook it off. Now it's time to get it in the pan. So I started heating my pan and put a little olive oil in there. And now we start cooking our chicken. And what you want to do is put another heavy pan over the chicken and really start pressing it down. It makes it nice and thin. It also cooks faster because you're putting pressure over the top. You can do this with anything heavy really. Okay let's flip the chicken now. You get a nice golden crust and you see how flat they are? That is what we want. We cook them another couple minutes on the other side and then we'll deglaze the pan with a little bit of water to get a nice sauce going. Just kind of brings up all the flavor and as you can see we just created a little bit of juice. And that's it. We just want to pour it right over the chicken. Look at that. And there is our lemon oregano pounded chicken.