Chicken fillet cooked according to this recipe in a frying pan turns out like baked in the oven. No hassle recipe, very simple, quick and tasty. In this way, you can cook chicken fillet without oil and other fats, and it will make an ideal dish for dinner or a light lunch.
Finely chop the 1 garlic clove and parsley twigs. Mix the garlic, parsley, 3 tbsp soy sauce, 1 teaspoon honey, and 1 teaspoon Dijon mustard in a bowl to make the marinade.
Cut the 350 g chicken fillet lengthwise into 2-3 pieces. Place each piece between plastic wrap and pound with a meat hammer on both sides until evenly flattened.
Lay parchment paper on a clean surface and place the flattened chicken pieces on it. Brush the top side of each piece with the marinade.
Flip each chicken piece and brush the other side with the remaining marinade.
Fold the parchment around the chicken to create an envelope, folding the edges 3-4 times to seal securely. Place the sealed package in the refrigerator for 10-15 minutes.
Heat a skillet over medium-high heat. Place the parchment envelope in the hot skillet and cook for 3-4 minutes.
Flip the envelope and cook for another 3-4 minutes until the internal temperature of the chicken reaches 74°C (165°F).
Remove from heat and let the chicken rest in the sealed parchment for 5-10 minutes so the juices redistribute.
Carefully open the parchment (watch for steam) and serve with boiled rice, fresh vegetables, or salad.
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