SCORED CHICKEN BREAST RECIPES RECIPES

Steps:

• For the chicken, mix together the oil, honey and lemon juice. Season with salt and pepper and rub the mixture into the chicken pieces. Set aside to marinate while you cook the rice.
• For the rice, heat the oil in a skillet and gently fry the onion until soft but not brown. Add the garlic, cook for 1 minute then stir in the bell pepper, tomatoes and the rice.
• Cook for 2 minutes, stirring all the time then add the broth. Bring to a boil, season with salt and pepper then turn the heat down and simmer for about 20 minutes or until the rice is cooked. You may need to add a little water during the cooking.
• To cook the chicken, heat a griddle pan or broiler and broil the chicken pieces for about 3 minutes each side, turning once to make a crisscross pattern, or until the chicken is cooked through. Serve with the Spanish rice with lettuce and tomato to garnish.

Steps:

• Flatten or butterfly the chicken breasts using a couple of sheets of saran wrap and a heavy skillet or the side of a meat tenderizer and pat dry with kitchen paper towels.
• Combine your dry ingredients with whichever dried Italian seasonings you have or want, we recommend oregano, basil, red pepper flakes, rosemary, and thyme.
• Using your fingers or some tongs dredge the breasts through the dry flour mixture and shake to remove the excess, if you want to ensure total coverage you can add your dry mixture and breasts into a plastic bag and shake well to coat.
• Heat your skillet over a medium-high heat for a couple of minutes and then add your olive oil to the hot skillet.
• Add your dredged chicken to the skillet and cook for 3-4 minutes unturned to allow the crust to form, flip and again cook for 3-4 minutes until both sides have a beautiful golden brown crust on the outside.
• Turn down the heat and add your knob of butter to the pan. Once melted baste the chicken breast with the juices for a minute on each side.
• Remove chicken from the pan and serve with warm rice and lightly steamed vegetables.