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

Before you jump to Pan Seared Minty Garlic Chicken Breast recipe, you may want to read this short interesting healthy tips about Nutritious Power Goodies.

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If you’re looking for a speedy snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run can be healthier with whole grain chips and crackers. Selecting whole grain foods is always far better than eating the refined grains we commonly come across in our grocery stores.

A large variety of instant health snacks is easily available. When you make the choice to be healthy, it’s easy to find just what you need to be successful at it.

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 need 19 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Pan Seared Minty Garlic Chicken Breast:
  1. Get Chicken
  2. Take Boneless Skinless Chicken Breasts (thin Sliced)
  3. Provide Diced Tomatoes and Serranos Peppers (canned)
  4. Use Garlic, chopped
  5. Get chopped Mint
  6. Take butter, unsalted
  7. Use Salt and Pepper, to season
  8. Take Field Peas/Corn
  9. Get Seasoned Field Peas and Snaps (canned)
  10. Provide Corn (canned)
  11. Use seasoning salt
  12. Take Pepper, to season
  13. Use Rice
  14. Use Jasmine Rice
  15. Use Water
  16. Provide Salt, to season
  17. You need Cilantro Lime Seasoning
  18. Provide butter, unsalted
  19. You need 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!

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. Dredging the chicken in a bit of flour helps give it a golden "crust", and when you add the chicken back to the pan with the sauce, the flour helps thicken up the sauce.

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