COOKED CHICKEN BREAST WITH BASKET
This chicken breast recipe is a much improved version of our family's crunchy roast chicken recipe.
ingredients
2 big bones on the chicken breast
3 large cloves of minced garlic
2 tablespoons. Olive oil soup
2 tablespoons. At the table of unsalted butter
1 teaspoon of black pepper
2 tablespoons. Sea salt or kosher tea
Instructions
Preheat the oven to 410F.
Meanwhile, prepare the chicken breasts. Place the chicken breasts, one at a time, in a one-gallon zipper bag and make a good deal. This will help to get a more even cooking. Rub the breasts with salt, pepper and minced garlic. Put aside.
Heat the butter and oil in a large cast iron skillet over medium-high heat. As soon as the butter becomes dark brown, add the chicken breasts. Sear for two minutes or until the skin turns dark golden brown. Turn the breasts over and make them come back for another 2 minutes.
Put the pan in the preheated oven and cook for about 17-20 minutes, until the internal temperature reaches 160F. Remove the breasts from the oven and let them rest for 5 minutes. It is best to remove the breasts from the pan, as cooking will cook the meat too long. Serve with chopped lime wedges and parsley and your favorite side dish.
This chicken breast recipe is a much improved version of our family's crunchy roast chicken recipe.
ingredients
2 big bones on the chicken breast
3 large cloves of minced garlic
2 tablespoons. Olive oil soup
2 tablespoons. At the table of unsalted butter
1 teaspoon of black pepper
2 tablespoons. Sea salt or kosher tea
Instructions
Preheat the oven to 410F.
Meanwhile, prepare the chicken breasts. Place the chicken breasts, one at a time, in a one-gallon zipper bag and make a good deal. This will help to get a more even cooking. Rub the breasts with salt, pepper and minced garlic. Put aside.
Heat the butter and oil in a large cast iron skillet over medium-high heat. As soon as the butter becomes dark brown, add the chicken breasts. Sear for two minutes or until the skin turns dark golden brown. Turn the breasts over and make them come back for another 2 minutes.
Put the pan in the preheated oven and cook for about 17-20 minutes, until the internal temperature reaches 160F. Remove the breasts from the oven and let them rest for 5 minutes. It is best to remove the breasts from the pan, as cooking will cook the meat too long. Serve with chopped lime wedges and parsley and your favorite side dish.
#Pan-Seared #Oven #Baked #Chicken #Breast
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Oleh
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