Pan Seared Chicken Breast
by VOG
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INGREDIENTS
- 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
INSTRUCTIONS
Preheat oven to 400 degrees Fahrenheit.
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (11g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 15 | ||
| Calories from Fat: 1 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 77.4mg | 3 % | |
| Potassium 47.2mg | 1 % | |
| Total Carbohydrate 3.4g | 1 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 3g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 15
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