Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Breasts, sliced into thin cutlets
  • 1 tbsp Avocado Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Cornstarch
  • 3 tbsp Unsalted Butter
  • 4 cloves Garlic, minced
  • 0.5 cup Grated Parmesan Cheese
  • 1 tsp Dried Italian Seasoning
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Pat the chicken extremely dry with paper towels. In a large bowl, toss the chicken with avocado oil, salt, pepper, and cornstarch until every piece is thinly and evenly coated.
  2. Pre-heat your Blackstone griddle to medium-high heat (approximately 400°F).
  3. Lay the chicken cutlets on the hot griddle surface. Space them out to ensure proper searing. Let them cook undisturbed for 4–5 minutes until a mahogany-colored crust forms.
  4. Flip the chicken pieces once. While the second side cooks, prepare the garlic parmesan infusion by melting the butter on the griddle or in a small pan nearby.
  5. Toss the cooked chicken with the minced garlic, parmesan cheese, and Italian seasoning during the final minute of cooking. Garnish with fresh parsley and serve immediately.