I consider chicken the simplest of the proteins. It has a naturally delicious flavor, and all the prep work really is done to supplement taste or add texture. Over my many, many years, I’ve delved into different chicken techniques, but I definitely have a few favorites. Pan to oven cooking of chicken never ceases to satisfy, plus it’s super easy.
So I promised myself I wouldn’t do any shopping for myself during the month of August, and it’s lead me to lust after Christian Louboutin’s since I would never spend that much on a shoe anyways. However, if anyone really appreciates my recipes and is feeling generous…
Oh and yes, this has nothing to do wtih chicken. Get over it.
I’ve never owned a cast iron pan before, but Rico luckily has one that he’s shared. I’ve cooked many things on stainless steel pans and moved them into the oven after searing. However, the cast iron pan has a little special flavor. I’ll be honest; I am pretty freaked out by using a pan that you can never really clean, but it is growing on me. I marinated the chicken overnight, and I definitely suggest it.
Delicious. This recipe–a 5 ounce breast (weighed after cooking)–will put you back about 220 calories, but it’s a lot of food, pure lean, protein, as is great with a side of veggies. I opted for green beans, NOT ZUCCHINI. Ha, and you all say I can’t keep a promise.
Ingredients:
- 1/2 cup fat free Italian dressing (Or whatever marinade you want to use.)
- 3-4 chicken breasts, around 6 ounces each
- Cast iron or stainless steel pan (One that can go into the oven.)
- Olive oil Pam
Put chicken and marinade in a Ziploc bag in the fridge overnight. Preheat the oven to 375 degrees. Heat pan on stove top and spray with Pam. When hot, sear each side of the chicken breasts for 3 minutes. Then, put the whole pan, chicken and all, into the oven for 7-8 minutes or until cooked through. Pull out, and enjoy!
Does blurry chicken taste better?