2 (10-oz. each) raw chicken breasts, boneless, skinless
1⁄2 tsp. ground paprika
1⁄2 tsp. garlic powder
1. Preheat oven to 425° F.
2. Pat chicken breasts dry with paper towels; sprinkle all over with
paprika, garlic powder, and salt.
3. Heat a large cast-iron skillet over medium-high heat; coat lightly
with spray.
4. Add chicken breasts; cook for 3 minutes without moving, until
lightly browned and meat releases easily from pan. Flip; place pan
in oven. Bake for 13 to 15 minutes, or until juices run clear when
pierced with a knife.
5. Transfer chicken to a cutting board; let rest for 10 minutes. Cut each
breast in half, or slice, if desired. Divide chicken evenly among
four plates; serve immediately, or store refrigerated in an airtight
container for up to 4 days.
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