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.