Thursday, January 17, 2008

The Perfect Chicken Breast

Boneless, skinless chicken breast. They're good for you: packed with protein and no fat, but often difficult to to keep moist and tender. Luckily, I've discovered a no-fail way to cook those buggers to perfection.

Meet, the perfect chicken breast:


3 tablespoons gluten-free flour mix (I use Annalise Roberts' brown rice mix)
1 tablespoon of fresh or dried herbs (like sage, rosemary and thyme)
1 chicken breast, rinsed and pat dry
1 tablespoon olive oil
Salt and pepper

Preheat your oven to 350 degrees. On a plate, mix the flour and herbs together. Take the chicken and dredge in the flour -- just enough to lightly coat, you don't want it gummy. In a oven-proof 8-inch pan, heat the olive oil to a medium-high heat. Place the chicken in the pan a sear on both sides until light brown -- about a minute and a half per side. Now, put in the oven for about eight minutes, or until juices run clear.

Let the chicken stand for at least five minutes before serving.


Anonymous said...

When you say put in the oven - what's the temperature? Thank you very much - looks yummy!

Anonymous said...

Well, it's no gonna be 350 degrees centigrade I can tell you that lol