Monday, June 10, 2013

Herb-Crusted Chicken


I would bet that you have all the ingredients for this meal in your cabinet. This chicken is great sliced up over pasta or on it's own with a couple of side dishes.



For the chicken, you'll need thyme, garlic powder, oregano, salt, rosemary, parsley & basil.


Add 1 tablespoon of each of the herbs and 1 teaspoon of salt to a bowl.


Mix herbs well and then pour onto a plate.


Place 2 chicken cutlets in the herb mix, using your hands to pat the herbs onto both sides.


Heat 1 tablespoon of butter over medium heat in a cast iron skillet until brown & fragrant. 


Add both chicken cutlets to the pan and continue to cook over medium heat.


These cutlets will cook quickly, so turn the chicken over every couple minutes so they will be brown on both sides. Cook until center reaches 165 degrees {or no longer pink}

Tonight I served mine with some steamed green beans & whole wheat macaroni pasta. For the pasta, I just cooked 1 cup of whole wheat pasta in 2 cups of chicken broth. Once the pasta was done cooking, I left the small amount of broth remaining in the pan and added 1 teaspoon of olive oil. Then I seasoned with garlic & a little kosher salt.


Herb-Crusted Chicken
Yield: 2 servings
  • 2 chicken cutlets
  • 1 T butter
  • 1 T garlic powder
  • 1 T dried thyme
  • 1 T dried basil
  • 1 T dried oregano
  • 1 T dried parsley 
  • 1 T dried rosemary
  • 1 t salt

Add the herbs & salt to a bowl. Mix well and then pour onto a plate. Place 2 chicken cutlets in the herb mix, using your hands to pat the herbs onto both sides. Heat butter over medium heat in a cast iron skillet until brown & fragrant. Add both chicken cutlets to the pan and continue to cook over medium heat. These cutlets will cook quickly, so turn the chicken over every couple minutes so they will be brown on both sides. Cook until center reaches 165 degrees {or no longer pink}. Serve immediately. 


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