Hi, I’m Elise. Today, I will show you a way to make pan seared minty garlic chicken breast recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pan Seared Minty Garlic Chicken Breast Recipe
Pan Seared Minty Garlic Chicken Breast is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Pan Seared Minty Garlic Chicken Breast is something which I have loved my whole life. They are fine and they look fantastic.
To bewith this recipe, we must prepare a few components. You can have pan seared minty garlic chicken breast using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pan Seared Minty Garlic Chicken Breast:
- Prepare Chicken
- Make ready 2 Boneless Skinless Chicken Breasts (thin Sliced)
- Prepare 1/4 cup Diced Tomatoes and Serranos Peppers (canned)
- Make ready 1 Clove Garlic, chopped
- Make ready 1 tbsp chopped Mint
- Make ready 1 tbsp butter, unsalted
- Prepare Salt and Pepper, to season
- Prepare Field Peas/Corn
- Get 1/4 Cup Seasoned Field Peas and Snaps (canned)
- Get 1/4 Cup Corn (canned)
- Take 1 tsp seasoning salt
- Prepare Pepper, to season
- Prepare Rice
- Prepare 1/2 Cup Jasmine Rice
- Take 1 Cup Water
- Make ready Salt, to season
- Take 1 tbsp Cilantro Lime Seasoning
- Take 1 tbsp butter, unsalted
- Prepare 1 tbsp olive oil
Instructions to make Pan Seared Minty Garlic Chicken Breast:
- 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.
- 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.
- 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. 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.
- 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.
- 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.
- Serve and enjoy!
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