Recipe: Yummy Pan Seared Minty Garlic Chicken Breast

Pan Seared Minty Garlic Chicken Breast. For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and mint (don't spread heavily). In a skillet under medium-high heat, add oil and place chicken in pan. Top with the chopped garlic on the chicken rather then just in the skillet.

Pan Seared Minty Garlic Chicken Breast Pan Seared Minty Garlic Chicken Breast. For the rice, add water into sauce pan and bring to a boil. Stir in rice, salt and olive oil and cover. You can have Pan Seared Minty Garlic Chicken Breast using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pan Seared Minty Garlic Chicken Breast

  1. It’s of Chicken.
  2. It’s of Boneless Skinless Chicken Breasts (thin Sliced).
  3. You need of Diced Tomatoes and Serranos Peppers (canned).
  4. You need of Garlic, chopped.
  5. Prepare of chopped Mint.
  6. You need of butter, unsalted.
  7. It’s of Salt and Pepper, to season.
  8. Prepare of Field Peas/Corn.
  9. You need of Seasoned Field Peas and Snaps (canned).
  10. It’s of Corn (canned).
  11. Prepare of seasoning salt.
  12. You need of Pepper, to season.
  13. Prepare of Rice.
  14. You need of Jasmine Rice.
  15. Prepare of Water.
  16. It’s of Salt, to season.
  17. Prepare of Cilantro Lime Seasoning.
  18. Prepare of butter, unsalted.
  19. Prepare of olive oil.

Add cilantro lime seasoning and butter and fluff with a fork. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden. Generously season both sides of the chicken breast. Heat oil in a large skillet over med/high heat.

Pan Seared Minty Garlic Chicken Breast instructions

  1. For the rice, add water into sauce pan and bring to a boil. Stir in rice, salt and olive oil and cover. Bring to a simmer for 15min. Add cilantro lime seasoning and butter and fluff with a fork..
  2. In a small fry pan bring field peas, corn and seasoning to a medium heat and let is soak in the sauce from the cans, stirring occasionally..
  3. For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and mint (don’t spread heavily)..
  4. In a skillet under medium-high heat, add oil and place chicken in pan. Top with the chopped garlic on the chicken rather then just in the skillet. Let sear roughly 90sec. Flip over with garlic under the chicken now and continue to sear for another 90sec. Add in butter and place over the chicken..
  5. Bring heat down to low and toss in the diced tomatoes and serrano peppers.once the internal temp of the chicken is 165° remove skillet from heat..
  6. Plating: Add the rice in a small mound and surround one side with the beans and rice (they mix beautifully). Place chicken against rice and top with the tomatoes and peppers. Drizzle sauce from the skillet over the chicken..
  7. Serve and enjoy!.

Once hot, add the chicken breasts to the skillet. Melt the butter in a large skillet over medium-high heat. Pat the chicken breasts dry with a paper towel and season with the salt and pepper. Flip the chicken over and brush on the garlic marinade. Sprinkle chicken breast lightly with salt and pepper.

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