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Pan Seared Minty Garlic Chicken Breast
Pan Seared Minty Garlic Chicken Breast

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We hope you got benefit from reading it, now let’s go back to pan seared minty garlic chicken breast recipe. To cook pan seared minty garlic chicken breast you only need 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Pan Seared Minty Garlic Chicken Breast:
  1. Take Chicken
  2. Use 2 Boneless Skinless Chicken Breasts (thin Sliced)
  3. Provide 1/4 cup Diced Tomatoes and Serranos Peppers (canned)
  4. Get 1 Clove Garlic, chopped
  5. Provide 1 tbsp chopped Mint
  6. Prepare 1 tbsp butter, unsalted
  7. Take Salt and Pepper, to season
  8. Use Field Peas/Corn
  9. Prepare 1/4 Cup Seasoned Field Peas and Snaps (canned)
  10. You need 1/4 Cup Corn (canned)
  11. You need 1 tsp seasoning salt
  12. Get Pepper, to season
  13. Prepare Rice
  14. Provide 1/2 Cup Jasmine Rice
  15. Get 1 Cup Water
  16. Provide Salt, to season
  17. Prepare 1 tbsp Cilantro Lime Seasoning
  18. You need 1 tbsp butter, unsalted
  19. Provide 1 tbsp olive oil
Steps to make Pan Seared Minty Garlic Chicken Breast:
  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. When the oil is hot and shimmering, carefully lay the chicken breasts in the hot pan. Get them to almost the color you want when eating. So you have seared, flipped, seared, flipped, and then to the oven.

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