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:


Ingredients:

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.

2 comments:

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