CHICKEN BREAST IN ELECTRIC SKILLET RECIPES

Steps:

• Take the chicken out of the refrigerator and season on both sides with salt — we use just less than 1/4 teaspoon of fine salt per chicken breast.
• Make the spice rub by combining the chili powder, garlic powder, onion powder, smoked paprika and black pepper. Liberally dust the spice rub all over the chicken.
• Heat a tablespoon of oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook 2 to 3 minutes until golden. Flip, reduce the heat to low, and then splash a few tablespoons of water (or broth) into the skillet. Cover the skillet with a lid.
• Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast.
• Transfer the chicken to a plate and cover loosely with aluminum foil. Let the chicken rest for 5 minutes, cut into thick slices, and then serve with pan drippings and lemon wedges.

Steps:

• Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 10 minutes or until browned. Pour sauce mixture over chicken, turning to coat with sauce. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Top with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until cheese is melted.