Learn how to make the quality soft, juicy, and scrumptious chicken breasts proper on your stove-pinnacle in a grill pan or forged iron pan.
Ingredients
4 medium boneless skinless chicken breasts about 4 oz each
1 teaspoon Dried or fresh basil cilantro or parsley
1 teaspoon dried oregano
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon brown or granulated sugar
Salt and pepper to taste
1 lemon or lime optional
1 tablespoon olive oil
Instructions
Combine all the dry seasoning in a small bowl. Season both sides of the chicken with the dry seasoning mix.
Heat a heavy-duty grill pan to high heat for about 2-3 minutes. Lower the heat to medium-high and add the oil to the pan and make sure the entire pan is coated with oil.
Add the chicken breasts to the pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes.
Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting. Sprinkle with lemon or lime before serving (optional).
Notes
* Optional: pound chicken breasts to even thickness using a meat tenderizer or a rolling-pin.
Ingredients
4 medium boneless skinless chicken breasts about 4 oz each
1 teaspoon Dried or fresh basil cilantro or parsley
1 teaspoon dried oregano
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon brown or granulated sugar
Salt and pepper to taste
1 lemon or lime optional
1 tablespoon olive oil
Instructions
Combine all the dry seasoning in a small bowl. Season both sides of the chicken with the dry seasoning mix.
Heat a heavy-duty grill pan to high heat for about 2-3 minutes. Lower the heat to medium-high and add the oil to the pan and make sure the entire pan is coated with oil.
Add the chicken breasts to the pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes.
Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting. Sprinkle with lemon or lime before serving (optional).
Notes
* Optional: pound chicken breasts to even thickness using a meat tenderizer or a rolling-pin.
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