12 MINUTES HOW TO

I thought the recipe was very quick and easy I will definitely make this again for a quick weeknight meal.Ĭarla, I would love a video of how to debone the chicken breast! I also added 1/2 Tbsp of butter to the sauce after taking the chicken out of the skillet. I served it with roasted fennel and radishes. I didn't know if I was supposed to completely debone the chicken breast. But my skin isn't getting crispy, although I feel like I am following the instructions exactly! What am I doing wrong? The 'butchery' is no problem, and I use all the spice called for. This has become part of the rotation at our house. i put it over mashed potatoes bc dat sauce. so i got skin on boneless chicken breast, seasoned it, seared in a stainless steel pan in olive oil then wrapped in parchment paper and baked for 25 min. i don't have a cast iron and i don't like having to debone a chicken. Really good! i don't think the rub was overpowering, but i like a lot of flavor.

The rub plus the pan sauce was packed with flavor. Removing the chicken and deglazing the pan, we turned the remainder into an amazing sauce. We added chunks of onion, garlic and a jalapeño to the pan. And I'm GREEK.Īmazing flavor and did a little spin on the recipe. Is this some new cooking fad to make everything taste dusty and foreign? Tumeric AND Cumin? Bleh. Its a simple and refreshing dish.Īdam was right. People expecting the entire proccess to be under 12 minutes? People are wild - of course preparation also takes time. I didnt find the seasoning overwhelming at all, I think some people are afraid of flavour. I didn't debone my chicken because I was only using one breast so it laid flat fine, but it did take longer to cook than noted here.ĭelicious. Based on reviews, I cut the seasoning in half.