Quick, moist and quite tasty. A quick pan sear then top with garlic. Finish in the oven. Great.
It is gloomy, hot and humid outside and I didn’t want to pay attention to a grill outside, but I wanted not to work much tonight.
I did spend 10 minutes looking for a recipe but 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 the 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 moister but defeat the quick and less fuss principle I was following. Use an oven safe fry pan like a cast iron 10-inch fry pan.
July 24, 2016