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Chicken

Pan Seared Chicken Breast

Who knew a pan-seared chicken breast could be this good? With just a few ingredients and juicy, flavorful results every time, you'll be cooking all your chicken this way from here on out.

Ingreadient Direction Related Post
Ingredients :
  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Optional: Lemon wedge and minced parsley
Directions :
  1. Place chicken breasts between two pieces of plastic wrap on a cutting board. Pound chicken to 1/2-in. thickness with the flat end of a meat mallet. Season chicken breasts on both sides with salt and pepper.
  2. Heat olive oil and butter in a large skillet to medium heat. Add chicken; cook 5-6 minutes per side or until internal temperature reaches 165°. Transfer to a cutting board or plate; let rest 5 minutes before slicing. If desired, serve with fresh lemon wedges and parsley.

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Zucchini Sush

Zucchini "sushi" is a fun, low-carb play on traditional sushi, using zucchini ribbons in place of nori. With flavors reminiscent of the Philly roll, this riceless version is fresh, crunchy and delicious. It’s a great finger food for kids, too. Make them your own by adding your favorite vegetables, such as romaine, sprouts, mushrooms, radishes and bell peppers. And, instead of cream cheese, try it with hummus. —Audrey Alfaro, Rapid City, South Dakota

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