Pan-Seared Oven Baked Chicken Breasts
Prepare chicken breasts. Slice and set aside. See directions below.
Bring a large pot of water to a boil, add sea salt and cook according to the package directions. Make sure not to over-cook the pasta. Drain, reserving 1 cup of pasta water.
Return pasta to the pot and add ¼ cup (60ml) pasta water, ¼ cup (60ml) lemon juice and ½ cup (45g) Parmesan cheese. Toss pasta lighty. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add minced garlic, bell pepper, broccoli and sauté for 2 minutes. Add the snow peas and asparagus and sauté for another two minutes. Adding more olive oil if needed. Next, add the cherry tomatoes and spinach and sauté, adding ¼ cup (60ml) pasta water and top with a lid for 1 minute. Remove the vegetables from the heat and add pasta to the skillet.
Season with salt and pepper, the zest of 1 lemon and ¼ cup (60ml) lemon juice. Gently combine adding 1 cup (90g) Parmesan cheese.
Top with sliced chicken breasts. Garnish with fresh basil leaves, lemon zest and Parmesan cheese. Serve warm or at room temperature.
Pan-Seared Oven Baked Chicken Breasts
Preheat the oven to 400°F (205°C).
Place the cast iron pan over medium-high heat and add butter and olive oil. When butter and olive oil start to glissen, add the chicken, breast side down. Sprinkly with fresh thyme leaves. Sear for two minutes on each side forming a golden-brown crust. Then place the pan in the oven for 15-20 minutes until the internal temperature reaches 165°F (75°C).
When done, remove from cast iron pan and let sit for 5 minutes. Serve as an entrée; or slice and add to pasta or a salad.
Pan-Seared Oven Baked Chicken Breasts
Prepare chicken breasts. Slice and set aside. See directions below.
Bring a large pot of water to a boil, add sea salt and cook according to the package directions. Make sure not to over-cook the pasta. Drain, reserving 1 cup of pasta water.
Return pasta to the pot and add ¼ cup (60ml) pasta water, ¼ cup (60ml) lemon juice and ½ cup (45g) Parmesan cheese. Toss pasta lighty. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add minced garlic, bell pepper, broccoli and sauté for 2 minutes. Add the snow peas and asparagus and sauté for another two minutes. Adding more olive oil if needed. Next, add the cherry tomatoes and spinach and sauté, adding ¼ cup (60ml) pasta water and top with a lid for 1 minute. Remove the vegetables from the heat and add pasta to the skillet.
Season with salt and pepper, the zest of 1 lemon and ¼ cup (60ml) lemon juice. Gently combine adding 1 cup (90g) Parmesan cheese.
Top with sliced chicken breasts. Garnish with fresh basil leaves, lemon zest and Parmesan cheese. Serve warm or at room temperature.
Pan-Seared Oven Baked Chicken Breasts
Preheat the oven to 400°F (205°C).
Place the cast iron pan over medium-high heat and add butter and olive oil. When butter and olive oil start to glissen, add the chicken, breast side down. Sprinkly with fresh thyme leaves. Sear for two minutes on each side forming a golden-brown crust. Then place the pan in the oven for 15-20 minutes until the internal temperature reaches 165°F (75°C).
When done, remove from cast iron pan and let sit for 5 minutes. Serve as an entrée; or slice and add to pasta or a salad.
