Recipe: Delicious Pan Seared Minty Garlic Chicken Breast

Pan Seared Minty Garlic Chicken Breast. For the rice, add water into sauce pan and bring to a boil. Stir in rice, salt and olive oil and cover. Add cilantro lime seasoning and butter and fluff with a fork.

When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden. Season with salt, pepper and garlic powder. Heat a large skillet *affiliate link to medium-high. You can cook Pan Seared Minty Garlic Chicken Breast using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pan Seared Minty Garlic Chicken Breast

1. Prepare of Chicken.
2. You need 2 of Boneless Skinless Chicken Breasts (thin Sliced).
3. It's 1/4 cup of Diced Tomatoes and Serranos Peppers (canned).
4. You need 1 Clove of Garlic, chopped.
5. You need 1 tbsp of chopped Mint.
6. Prepare 1 tbsp of butter, unsalted.
7. You need of Salt and Pepper, to season.
8. Prepare of Field Peas/Corn.
9. You need 1/4 Cup of Seasoned Field Peas and Snaps (canned).
10. You need 1/4 Cup of Corn (canned).
11. Prepare 1 tsp of seasoning salt.
12. You need of Pepper, to season.
13. Prepare of Rice.
14. It's 1/2 Cup of Jasmine Rice.
15. You need 1 Cup of Water.
16. You need of Salt, to season.
17. You need 1 tbsp of Cilantro Lime Seasoning.
18. Prepare 1 tbsp of butter, unsalted.
19. It's 1 tbsp of olive oil.

Melt the butter in a large skillet over medium-high heat. Pat the chicken breasts dry with a paper towel and season with the salt and pepper. Flip the chicken over and brush on the garlic marinade. Add butter; swirl to coat, lifting chicken so the butter flows underneath.

Pan Seared Minty Garlic Chicken Breast instructions

1. For the rice, add water into sauce pan and bring to a boil. Stir in rice, salt and olive oil and cover. Bring to a simmer for 15min. Add cilantro lime seasoning and butter and fluff with a fork..
2. In a small fry pan bring field peas, corn and seasoning to a medium heat and let is soak in the sauce from the cans, stirring occasionally..
3. For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and mint (don’t spread heavily)..
4. In a skillet under medium-high heat, add oil and place chicken in pan. Top with the chopped garlic on the chicken rather then just in the skillet. Let sear roughly 90sec. Flip over with garlic under the chicken now and continue to sear for another 90sec. Add in butter and place over the chicken..
5. Bring heat down to low and toss in the diced tomatoes and serrano peppers.once the internal temp of the chicken is 165° remove skillet from heat..
6. Plating: Add the rice in a small mound and surround one side with the beans and rice (they mix beautifully). Place chicken against rice and top with the tomatoes and peppers. Drizzle sauce from the skillet over the chicken..
7. Serve and enjoy!.

Sprinkle chicken breast lightly with salt and pepper. Place chicken in skillet skin side down and sear until the skin is brown and crispy, but not burnt. Heat a large stainless steel skillet over medium-high heat. To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts. You can easily dredge them in the flour mixture.