How To Making Recipe Pan Seared Minty Garlic Chicken Breast Delicious Nutritious

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Without fail recipe ultimate Pan Seared Minty Garlic Chicken Breast easy, tasty, practical.

Good Evening mother, now you get make recipe Pan Seared Minty Garlic Chicken Breast with 19 ingredients and 7 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 7 stages of easy cooking Pan Seared Minty Garlic Chicken Breast.

Ingredients for Pan Seared Minty Garlic Chicken Breast

1. Prepare : Chicken.

2. Needed 2 : Boneless Skinless Chicken Breasts (thin Sliced).

3. Needed 1/4 cup : Diced Tomatoes and Serranos Peppers (canned).

4. Needed 1 Clove : Garlic, chopped.

5. Needed 1 tbsp : chopped Mint.

6. Needed 1 tbsp : butter, unsalted.

7. Prepare : Salt and Pepper, to season.

8. Needed : Field Peas/Corn.

9. Needed 1/4 Cup : Seasoned Field Peas and Snaps (canned).

10. Prepare 1/4 Cup : Corn (canned).

11. Needed 1 tsp : seasoning salt.

12. Prepare : Pepper, to season.

13. Prepare : Rice.

14. Prepare 1/2 Cup : Jasmine Rice.

15. Needed 1 Cup : Water.

16. Needed : Salt, to season.

17. Needed 1 tbsp : Cilantro Lime Seasoning.

18. Prepare 1 tbsp : butter, unsalted.

19. Prepare 1 tbsp : olive oil.

If all ingredients Pan Seared Minty Garlic Chicken Breast it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Step by Step Cooking Pan Seared Minty Garlic Chicken Breast

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!.

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