Thursday, March 21, 2013

Herb-Crusted Chicken Breasts

I know I've recently mentioned how much I love the versatility of chicken and once again tonight's recipe brings that point home.  I made a paste of garlic and fresh herbs with olive oil, spread it on chicken breast halves and let it marinate overnight in the refrigerator.  Then 20 minutes before dinner, I preheated my oven, seared the chicken breasts in a hot skillet on one side.  Once I flipped them, I simply put the skillet in the oven and let them cook through.  With the exception of marinating the chicken overnight, this entree cooks in a flash.  This method of pan sauteeing and finishing in the oven can also be used for fish, turkey breasts and steak.  Our sides were roasted butternut squash and summer squash medley.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Spicy Beef Lettuce Wraps



Herb-Crusted Chicken Breasts
Makes 4 servings

2 cloves garlic
1 tablespoon fresh rosemary
1 tablespoon fresh basil
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
2 tablespoons olive, palm fruit, or coconut oil

Combine herbs, olive oil, salt and pepper in a food processor until it becomes a paste.

Spread paste on chicken breasts and cover in refrigerator overnight.

Preheat oven to 350 degrees.

Heat a saute pan or skillet to medium heat and put oil in the pan.  When pan or skillet is hot, place chicken breasts in pan just long enough to turn the outside golden brown, then flip over and move entire pan into the oven to finish cooking, about 8 to 12 minutes.  (If your pan isn't oven-resistant, preheat a cookie sheet or roasting pan and transfer chicken breasts to it.)  Chicken breasts are done when they are firm to touch and if, when pierced or sliced, their juice runs clear.


Slightly adapted from The Virgin Diet

My rating:

1/2

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