Pan Seared Chicken Breasts
"This recipe adds unique and delicious flavor to every day chicken breasts. This chicken is meant to be paired with a tomato or olive tapenade. I usually just buy a jar at the store to make things very easy."
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
6 chicken breasts
- Serves:
- 6
ingredients
- 6 boneless skinless chicken breast halves (about 6-7 oz each)
- 1 tablespoon dried thyme
- 1⁄4 cup fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1⁄2 cup goat cheese, crumbled
directions
- Place breasts in shallow dish and toss with lemon juice.
- Marinate, turning once or twice for thirty minutes at room temperature.
- Arrange a rack at center position and preheat the oven to 350.
- In small bowl, mix together thyme, salt and pepper.
- Pat breasts dry and coat on both sides with some of the thyme mixture.
- Heat olive oil in a large, ovenproof skillet set over medium high heat.
- Saute chicken until golden on both sides, about 2 minutes per side.
- Place pan iwth chicken in overn and bake until juices run clear when chicken is pierced with a sharp knife, about 10-12 minutes.
- To serve, spoon some tapenade on top of each breast and sprinkle with goat cheese.
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