Pan seared and then oven roasted to finish it off all in less than 30 minutes. Moist, tasty and quick. What more can you want in a weeknight recipe?
This is really how I cook more times than not. I get home from work, and I’m tired, but we want a good dinner. I spend 5-10 minutes of preparation time and usually finish in the oven as I’m unwinding and in another 15-20 minutes or so, dinner is made. Faster than ordering pizza and so much better, healthier and if you’re cheap then cheaper.
You must think ahead a little. Have a main course in the fridge. I have a freezer on the garage fridge for meat only. I might take out a couple of chicken breast, a pork tenderloin, and some sirloin and just let them thaw in the fridge for a few days and work my way through them.
This is number one in the standard rotation.
Notes: as I said in the earlier post, I have made up 7:2:1 seasoning and keep it on the stove top. Before have that, I used a commercial mix or just add 1 T of kosher salt, 1 t of pepper and 1/2 tsp of garlic powder. This is the same thing as the 7:2:1 but takes a couple of minutes to mix.
First, turn on convection oven to preheat on 375 (400 for a regular oven). Put an oven safe pan on a stove top over medium high heat with a tsp of oil. I use a 10 inch cast iron skillet. Trim and pat dry the chicken
Sprinkle lightly with 7:2:1 (see previous post). By now the oil should be hot.
Brown both sides for 3-4 minutes each.
Get them to almost the color you want when eating.
Transfer to oven. Bake for 15-20 minutes until about 165. The thinner breast will be 15 minutes and thicker bigger ones about 20 minutes.
Done in less than 30 minutes and you spent most of the time setting and unwinding. Not bad, not bad at all.
July 8, 2016