Recipe: Chicken Breasts Two Ways - Chicken breasts with Asian Flavors, Chicken Breasts with Mediterranean Flavors

Chicken Breasts Two Ways
Source: Martha Rose Shulman
Makes 4 servings
(Here are two different approaches for cooking chicken breasts.)

Chicken breasts With Asian Flavors

2 whole chicken breasts, split, boned, and skinned (or 4 half-breasts)
1 tablespoon soy sauce
2 tablespoons water
1/2 teaspoon sugar
1 teaspoon freshly grated or finely chopped ginger
1 garlic clove, minced or put through a press (optional)
1 tablespoon peanut oil
chopped scallions, chives or cilantro for serving (optional)

Chicken Breasts With Mediterranean Flavors

2 whole chicken breasts, split, boned, and skinned (or 4 half-breasts)
1 tablespoon olive oil
2 garlic cloves, minced or pressed
3 tablespoons fresh lemon juice
1/2 teaspoon dried rosemary and/or thyme, or 1 teaspoon chopped fresh
salt and freshly ground pepper to taste

Stir together all the ingredients except the chicken. Toss with the chicken breasts. Let marinate for 15 minutes, turning once or twice.

Heat a nonstick skillet or grill-pan above medium-high heat. Drop a bit of water on the pan and if it sizzles away at once, the pan is hot enough. Toss the chicken breasts once more time so that they're well coated with the marinade, and add to the pan. Discard the marinade. Cook 5 minutes per side, or until golden on the outside and there is no trace of pink on the inside, basting the tops with the marinade before you flip them over. Remove from the heat and serve.