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?