Thursday, September 5, 2013

Perfect Chicken

This is one of those recipes I pinned and have been wanting to make. It's pretty darn good! I doubled the original recipe because I have 6 people in my family, so 2-4 chicken breasts wasn't going to cut it. If your chicken breasts are on the large size, you can cut them in half. You might even want to pound them a little with a tenderizer to make them even in thickness. I usually use frozen breasts, which is what I did in these pics. I just thawed them in the microwave and then followed the directions. Also, I don't have a dutch oven, so I just cooked them in a frying pan and transferred them to a baking dish. The whole reason I made this chicken in the first place was to try this recipe here. We liked it so much I wanted to try the chicken on it's own, and it really is good. In this pic I also make my homemade rice-a-roni. I cooked the rice in the pan I browned the chicken in, which added more flavor to the rice.

Perfect Chicken
adapted from
4-8 boneless chicken breasts
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2-3 TBSPs olive oil (I used canola)

1. Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Sprinkle the chicken breasts with the seasoning, rubbing in to coat.
 2. Pour oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.

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