Chicken fillet on a grill pan

1. Rinse the chicken fillet thoroughly under running water. Clean the meat from the pieces of skin and fat. Cut out the bones, if any.

2. Prepare a deep container (saucepan or bowl) and pour room temperature water into it. Then add and dissolve salt and sugar in the required quantities. Lower the chicken into a container with water so that the aqueous solution completely covers the pieces of meat. And keep the chicken fillet in it for about an hour.

3. Turn the oven on 180 degrees Celsius.

4. After the meat has been marinated for an hour, remove the chicken fillet from the aqueous solution and wipe dry with paper towels.

5. In a small container, mix all the necessary spices - garlic powder and freshly ground black pepper. It is good to rub chicken meat with this mixture from all sides. Then pour olive oil liberally over the chicken, turning it in different directions.

6. Put a cast-iron grill pan with an iron or removable handle (so that you can then put it in the oven) on the stove and warm it up for about 5 minutes to the maximum temperature.

7. Place the chicken fillet on the hot surface of the pan and fry the pieces until characteristic brown stripes for a couple of minutes on each side.

8. Then put the grill pan together with the chicken fillet in a preheated oven and bring the meat there to full readiness for 15-20 minutes, depending on the thickness of the fillet pieces. The readiness of chicken meat can be checked by piercing the thickest part of the fillet with a cooking thermometer. If the thermometer shows 70 degrees Celsius and above, then the meat is already completely ready and it can be taken out of the oven.

9. Remove the grill pan with chicken fillet from the oven and let the meat stand for about 5-10 minutes. After that, you can start slicing on the table.

Bon appetit!