Crash Test Chicken Fillet

This is actually not a recipe, but a processing method. With pictures. I read that beef for softness is processed with a special device (I do not remember the name). It looks like a huge stapler with small blades. It makes very small cuts in the meat and makes it softer. Everybody knows that chicken fillet is also not very juicy and soft. But is it possible, not by chopping it for softness, but by making cuts, to soften it as well, but with preservation of the form? Let's try))) We take fillet. Using sharp knife we make small notches all over (fork is not good, knife is good). Such a sieve should come out.

We put it in any marinade you like. I purposely did not take anything that would disturb the purity of the experience, no loosening ingredients. This is our pomegranate sauce, a slice of lemon and a garlic clove. I left it in the marinade overnight.

In the morning I poured the sauce and put the filet under the grill - this method of cooking can by no means be called gentle. Grilled it for about 8 minutes. Took it out, cooled it off and sliced it for a sandwich. Well, what can I say - the experience had a positive result! The sauce turned the meat an intense black color on the outside, but the contrast with the white flesh was interesting. The meat is not dry or tough at all.