Today’s post wraps up our healthy food focus for January. Which means next week I can start posting all kinds of calorie dense recipes filled with lard and cupfuls of sugar. Okay, so maybe I’m being a little dramatic. But I do promise some yummy goodies next week in honor of the sweet treat holiday coming our way.
In the meantime, let’s talk chicken breasts. I was just at book club earlier this week, and I heard not one, but TWO people say that they could never have made chicken satay as good as what was being served at book club, because whenever they make chicken it turns out dry.
I’d like to take a second to point out something. That chicken satay was awesome. Chicken breasts pounded thin and basted with a peanut sauce, then grilled on a skewer and served with more of that delicious peanut sauce for dipping. My book club friend’s husband made it. That’s right, you heard me – like, from scratch. For book club. And not just the satay, he also made deviled eggs, steamed shrimp with homemade cocktail sauce, chicken corn chowder, baked mac ‘n cheese and cheesecake. YES. The man made cheesecake, and had the nerve to macerate strawberries to spoon on top. When I came home and rattled off the spread laid out for us, my husband sent virtual daggers his way and stated, “When it’s our turn to host book club, I’m ordering a pizza.” Touché.
Back to the juicy chicken. It’s just not that hard to sear a chicken breast and have it turn out awesome. I’m sorry; it’s not. It’s all about timing really, and not over-cooking. Don’t over-think it; it’s much easier to over-simplify.
Herb Seared Chicken Breast
Prep: 5 minutes; Cook: 10 minutes; Serves: 4
- 4 medium boneless/skinless chicken breasts
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon herbs (basil, lemon balm or Italian parsley are my favorites)
- 2 tablespoons extra virgin olive oil