Pan Seared Chicken Breast
- 2 plump chicken breasts, skin on
- 3 tablespoons olive oil, halved
- Kosher salt
- Freshly ground black pepper
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 6 garlic cloves
Preheat oven to 400 degrees F.
Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003,Cheryl Smith, All Rights Reserved
Recipe courtesy of Robert Irvine