I made this dish this past Sunday. It was one of those days, you know, there one where we take on little projects here and there around the apartment and then we look up at the clock and are shock that it's much later than we though. At this point, we're tired and we're debating with ourselves about whether or not we should have a big meal this late. If you are having one of "those days", like I did, then this is great go-to, guilt-free recipe to get you out of this dilemma.
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15 minutes, 4 spices, butterfly chicken breast, oil, salt and pepper. That's it. Quick. Healthy. Easy. The recipe is just that simple.
Pan-seared Butterfly Chicken Breast
Ingredients:
2 butterfly chicken breasts (around 1 pound)
1 tablespoon extra virgin olive oil
cumin powder
onion powder
garlic powder
paprika powder
salt and pepper
Pat the chicken dry with a paper towel. Lay the chicken breast on a flat surface and gently sprinkle both sides with all the powders and salt and pepper.
Heat skillet and add the oil. Sear on each side for 3 minutes for a total of 6 minutes or until the chicken is no longer pink on the inside.
Let the chicken breast rest for 6 minutes and then serve.
Ingredients:
2 butterfly chicken breasts (around 1 pound)
1 tablespoon extra virgin olive oil
cumin powder
onion powder
garlic powder
paprika powder
salt and pepper
Pat the chicken dry with a paper towel. Lay the chicken breast on a flat surface and gently sprinkle both sides with all the powders and salt and pepper.
Heat skillet and add the oil. Sear on each side for 3 minutes for a total of 6 minutes or until the chicken is no longer pink on the inside.
Let the chicken breast rest for 6 minutes and then serve.
