Bronzed Chicken Breasts (for two)
3/4 lb. boneless, skinless chicken breasts
1/2 teaspoon cayenee pepper
1/2 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoon olive oil
Pound chicken breasts 1/2 to 3/4 inch thick with a meat mallet or heavy skillet.
Combine cayenne, garlic salt, oregano and thyme. Spoon half the spice mixture onto one side of the chicken breasts, pressing it into the flesh.
Heat a non-stick skillet on high and add oil. When it is very hot, add the chicken breasts, seasoned side down. Spread remaining spice mixture on top of chicken.
Cook until the underside is bronze, 2 to 3 minutes.
Cook second side 3 to 4 minutes or until cooked through (170 degrees F. on a meat thermonmeter).
Makes 2 servings
3/4 lb. boneless, skinless chicken breasts
1/2 teaspoon cayenee pepper
1/2 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoon olive oil
Pound chicken breasts 1/2 to 3/4 inch thick with a meat mallet or heavy skillet.
Combine cayenne, garlic salt, oregano and thyme. Spoon half the spice mixture onto one side of the chicken breasts, pressing it into the flesh.
Heat a non-stick skillet on high and add oil. When it is very hot, add the chicken breasts, seasoned side down. Spread remaining spice mixture on top of chicken.
Cook until the underside is bronze, 2 to 3 minutes.
Cook second side 3 to 4 minutes or until cooked through (170 degrees F. on a meat thermonmeter).
Makes 2 servings
MsgID: 3129590
Shared by: Micha in AZ
In reply to: Recipe: Assorted Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Micha in AZ
In reply to: Recipe: Assorted Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
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