Seared and Roasted Chicken Breast
Source of Recipe
Cooks and Books and Corks (Danville, CA)
Recipe Introduction
This was the recipe that Cook and Books and Corks taught us when Dee Moreland was visiting from Mpls. Easy, but good.
List of Ingredients
- 4 tsp minced fresh thyme leaves
- 2 garlic cloves minced
- 1 Tbsp kosher salt
- 1 1/2 tsp fresh ground pepper
- 1/4 cup bread crumbs
- 2 Tbsp unsalted butter (soft)
- 4 chicken breasts (Skin on - bone out)
- 1 Tbsp oil
Instructions
- Mix the thyme, garlic, bread crumbs, salt and pepper in a small bowl.
- Add the softened butter and mix into a paste.
- Rub the paste under the skin of the chicken.
- rub the skin with the remaining mixture, lightly salt and pepper.
- heat a large, heavy saute pan over high heat.
- Add the oil and when hot, add the chicken, skin side down.
- Saute until golden. Turn and repeat on the other side.
- Remove to a parchment lined baking sheet.
- Preheat the oven to 500.
- Roast chicken until the skin is nicely browned and the juices run clear. (10 - 12 minutes) or until internal temp reaches 160.
- Serve
Final Comments
Simple and good!
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