I'm just starting in this area and I'd like some help.

When I'm about to grill a chicken breast, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on the stove (in a very high temperature). After a few minutes, I spread the oil, turn the temperature in medium and put the breast chicken there. I usually wait until the side of the chicken that I'm looking is almost completely white. Than I turn the slice.

My cousin is a cheff, so he knows a lot about food. When I said that I pressed the breast chicken against the pan, he said to me not to. He told me just to live the slice there and, when there's a lot of water in the side of the piece that I'm looking at, then it's the time to turn it. I tried this, but the other side of the chicken is never beautiful as the part that was against the pan. Than I kinda freak out and start pressing with the fork again, afraid that I might eat a raw chicken - wich stinks!

Can you guys give me some advices? I read a lot about it on the Internet and here, tried a lot of things, but most of the advices and recipes didn't work. I'm using only salt and olive oil to marinade the breat chicken (and the oil that I put in the pan). Since I'm on a diet, I can't use sauces that are not 'natural' (like italian sauce, sellled in the supermarkets).

Sometimes I believe there's something wrong with the size of the pan, considering the size of the mouths of the stove (maybe the pan is too big for it?). Does that has some impact?

Thanks a lot. And I'm sorry my english, I'm not fluent.

When I'm about to grill a chicken breast, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on the stove (in a very high temperature). After a few minutes, I spread the oil, turn the temperature in medium and put the breast chicken there. I usually wait until the side of the chicken that I'm looking is almost completely white. Than I turn the slice.

My cousin is a chef, so he knows a lot about food. When I said that I pressed the breast chicken against the pan, he said to me not to. He told me just to leave the slice there and, when there's a lot of water in the side of the piece that I'm looking at, then it's the time to turn it. I tried this, but the other side of the chicken is never beautiful as the part that was against the pan. Than I kinda freak out and start pressing with the fork again, afraid that I might eat a raw chicken - wich stinks!

Can you guys give me some advice? I read a lot about it on the Internet and here, tried a lot of things, but most of the advice and recipes didn't work. I'm using only salt and olive oil to marinate the chicken breast (and the oil that I put in the pan). Since I'm on a diet, I can't use sauces that are not 'natural' (like italian sauce, sold in the supermarkets).

Sometimes I believe there's something wrong with the size of the pan, considering the size of the stove burners (maybe the pan is too big for it?). Does that have some impact?

I'm just starting in this area and I'd like some help.

When I'm about to grill a breast chicken, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on the stove (in a very high temperature). After a few minutes, I spread the oil, turn the temperature in medium and put the breast chicken there. I usually wait until the side of the chicken that I'm looking is almost completely white. Than I turn the slice.

My cousin is a cheff, so he knows a lot about food. When I said that I pressed the breast chicken against the pan, he said to me not to. He told me just to live the slice there and, when there's a lot of water in the side of the piece that I'm looking at, then it's the time to turn it. I tried this, but the other side of the chicken is never beautiful as the part that was against the pan. Than I kinda freak out and start pressing with the fork again, afraid that I might eat a raw chicken - wich stinks!

Can you guys give me some advices? I read a lot about it on the Internet and here, tried a lot of things, but most of the advices and recipes didn't work. I'm using only salt and olive oil to marinade the breat chicken (and the oil that I put in the pan). Since I'm on a diet, I can't use sauces that are not 'natural' (like italian sauce, sellled in the supermarkets).

Sometimes I believe there's something wrong with the size of the pan, considering the size of the mouths of the stove (maybe the pan is too big for it?). Does that has some impact?

Thanks a lot. And I'm sorry my english, I'm not fluent.

I'm just starting in this area and I'd like some help.

When I'm about to grill a chicken breast, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on the stove (in a very high temperature). After a few minutes, I spread the oil, turn the temperature in medium and put the breast chicken there. I usually wait until the side of the chicken that I'm looking is almost completely white. Than I turn the slice.

My cousin is a cheff, so he knows a lot about food. When I said that I pressed the breast chicken against the pan, he said to me not to. He told me just to live the slice there and, when there's a lot of water in the side of the piece that I'm looking at, then it's the time to turn it. I tried this, but the other side of the chicken is never beautiful as the part that was against the pan. Than I kinda freak out and start pressing with the fork again, afraid that I might eat a raw chicken - wich stinks!

Can you guys give me some advices? I read a lot about it on the Internet and here, tried a lot of things, but most of the advices and recipes didn't work. I'm using only salt and olive oil to marinade the breat chicken (and the oil that I put in the pan). Since I'm on a diet, I can't use sauces that are not 'natural' (like italian sauce, sellled in the supermarkets).

Sometimes I believe there's something wrong with the size of the pan, considering the size of the mouths of the stove (maybe the pan is too big for it?). Does that has some impact?

Thanks a lot. And I'm sorry my english, I'm not fluent.