Monday, March 21, 2011

Garlic Pan Chicken

I had pulled some chicken breasts from the freezer the other night, planning to grill them, but when the time came to grill, it was too cold to go out. I've always been under the impression that cooking chicken breasts in a pan [not talking about fried chicken here!] with no sauce resulted in little flavor and dry meat. Boy was I wrong! These were very tender and full of flavor.


4 chicken breasts
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/4 tsp paprika
1/4 teaspoon pepper
3 Tbs oil

Lay the chicken breasts on a cutting board and, holding your knife blade parallel to the cutting board, cut each chicken breast in half so that it is half as thick as before. I hope that made sense - it was really hard to explain!

Now, combine the remaining ingredients and rub them into the chicken. Chill for at least an hour.

Heat the oil in a pan and sautee the chicken for 5-8 minutes on each side until the juices run clear and it's cooked through. Very simple! You can also vary the spices to suit your tastes.

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