Recipe: Delicious Pan Seared Minty Garlic Chicken Breast

  • 2 min read
  • Sep 18, 2021

Pan Seared Minty Garlic Chicken Breast. 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. Add in butter and place over the chicken.

Pan Seared Minty Garlic Chicken Breast This time, I am going to make it a little bit tasty. This is gonna smell and look delicious. For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and. You can make Pan Seared Minty Garlic Chicken Breast using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pan Seared Minty Garlic Chicken Breast

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

Using tongs, turn the chicken breasts over, and place the pan in the oven. Remove the chicken to a warmed platter, and allow to rest. Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a. Heat a drizzle of olive oil in a large pan over medium-high heat.

Pan Seared Minty Garlic Chicken Breast step by step

  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!.

Season chicken all over with garlic powder, salt, and pepper. Let rest a few minutes, then thinly slice. Cut potatoes into ¼-inch-thick slices once cool enough to handle. Heat the pan over a medium-high heat and leave it for a minute or so. After a minute add a tablespoon of olive oil into the hot pan.