Quick, moist and quite tasty. It is gloomy, hot and humid outside and I didn’t want to pay attention to a grill outside but really I wanted not to work much tonight. I did spend 10 minutes looking for a recipe but really didn’t find much. I have a wonderful parmesan crusted bread chicken breast that is pan seared then oven roasted. It is great if you feel like doing just a little work.
The Plan: Using my 10 inch cast iron fry pan, sear smooth side then flip and oven roast until done. Bloom some garlic before the searing to put on top when it goes into the oven.
Time 30-40 minutes.
Notes: A simple brine of 2 cups water, 2 tablespoons table salt and 1 tablespoon sugar for 1 hour would make it even more moist but defeat the quick and less fuss principle I was following. Use a oven safe fry pan like a cast iron 10 inch fry pan.
2 Skinless boneless chicken breast well trimmed1 T olive oil2 cloves garlic minced salt pepper
Prep time: Cook time: Total time: Yield: 2