How to Cook Chicken Breast in Pan, Oven, Grill?

1 package Banvit chicken fillet

For pan cooking marinade;

1 tea glass cream
2 tablespoons vinegar
2 tablespoons olive oil
3 cloves garlic puree
1 teaspoon salt
1 teaspoon black pepper
1 pinch crushed thyme

•    In a large bowl, add 1 tea glass cream, 2 tablespoons vinegar, 2 tablespoons olive oil, 3 cloves garlic puree, 1 teaspoon salt, 1 teaspoon black pepper, and 1 pinch crushed thyme and mix. 
•    Cut the chicken fillets lengthwise and flatten them by pounding several times. Place these fillets in the bowl for marination. Let the chicken rest in the refrigerator for at least 2 hours, preferably overnight.
•    Cook in a heated cast iron skillet for 6 minutes on each side.

For oven marinade;

2 tablespoons olive oil
2 tablespoons molasses
3 cloves garlic puree
1 tablespoon red pepper powder
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon vinegar

•    In a bowl, add 2 tablespoons olive oil, 2 tablespoons molasses, 3 cloves garlic puree, 1 tablespoon red pepper powder, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon vinegar and mix.
•    Let 1 whole chicken fillet marinate for 2 hours to 1 night. Place the fillets on a baking tray and add excess marinade sauce on top. You can cook in a preheated upper-lower oven set to 180 degrees for 30 minutes.

For grill marinade;

2 tablespoons olive oil
1 tablespoon strained yogurt
1 teaspoon tomato paste
3 cloves garlic puree
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon cumin