Recipe: Tasty Pan Seared Minty Garlic Chicken Breast

Pan Seared Minty Garlic Chicken Breast. For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and mint (don't spread heavily). In a skillet under medium-high heat, add oil and place chicken in pan. Top with the chopped garlic on the chicken rather then just in the skillet.

Melt the butter in a large skillet over medium-high heat. Pat the chicken breasts dry with a paper towel and season with the salt and pepper. Flip the chicken over and brush on the garlic marinade. You can have Pan Seared Minty Garlic Chicken Breast using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pan Seared Minty Garlic Chicken Breast

1. It's of Chicken.
2. It's 2 of Boneless Skinless Chicken Breasts (thin Sliced).
3. Prepare 1/4 cup of Diced Tomatoes and Serranos Peppers (canned).
4. It's 1 Clove of Garlic, chopped.
5. You need 1 tbsp of chopped Mint.
6. You need 1 tbsp of butter, unsalted.
7. Prepare of Salt and Pepper, to season.
8. You need of Field Peas/Corn.
9. Prepare 1/4 Cup of Seasoned Field Peas and Snaps (canned).
10. Prepare 1/4 Cup of Corn (canned).
11. It's 1 tsp of seasoning salt.
12. Prepare of Pepper, to season.
13. Prepare of Rice.
14. It's 1/2 Cup of Jasmine Rice.
15. It's 1 Cup of Water.
16. Prepare of Salt, to season.
17. Prepare 1 tbsp of Cilantro Lime Seasoning.
18. Prepare 1 tbsp of butter, unsalted.
19. Prepare 1 tbsp of olive oil.

DIRECTIONS: Add olive oil to sauté pan and turn heat on medium high. Sprinkle salt, pepper, garlic powder and paprika on both sides of chicken breasts. When oil ripples, carefully place chicken breasts in pan. Heat oil in a large ovenproof nonstick skillet over medium-high heat.

Pan Seared Minty Garlic Chicken Breast step by step

1. For the rice, add water into sauce pan and bring to a boil. Stir in rice, salt and olive oil and cover. Bring to a simmer for 15min. Add cilantro lime seasoning and butter and fluff with a fork..
2. In a small fry pan bring field peas, corn and seasoning to a medium heat and let is soak in the sauce from the cans, stirring occasionally..
3. For the chicken, pat not sides dry with a paper towel and season with salt, pepper, and mint (don’t spread heavily)..
4. In a skillet under medium-high heat, add oil and place chicken in pan. Top with the chopped garlic on the chicken rather then just in the skillet. Let sear roughly 90sec. Flip over with garlic under the chicken now and continue to sear for another 90sec. Add in butter and place over the chicken..
5. Bring heat down to low and toss in the diced tomatoes and serrano peppers.once the internal temp of the chicken is 165° remove skillet from heat..
6. Plating: Add the rice in a small mound and surround one side with the beans and rice (they mix beautifully). Place chicken against rice and top with the tomatoes and peppers. Drizzle sauce from the skillet over the chicken..
7. Serve and enjoy!.

Once the butter melts, place chicken breast on the pan. Heat a skillet over medium high heat. Sprinkle chicken breast lightly with salt and pepper. Place chicken in skillet skin side down and sear until the skin is brown and crispy, but not burnt. Add in garlic and sage and saute until golden brown.