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This feature has been temporarily disabled during the beta site preview. Got it. Double Check Are you sure you want to delete your notes for this recipe? It tasted great and I would love to try some of the other sauces with it. The recipe worked well. Nice golden crust with moist meat. I pounded the chicken first to make sure the breast thickness was evenly distributed. I also made the parsley pesto which is shown in the picture and that was very good.
Will make again. Rating: 4. Read Reviews Add Review. Recipe by Cooking Light June Save Pin Print More. Recipe Summary test Yield:. Learn this basic technique, then customize the sauce with various ingredients for amazingly different results. For the shortest route to a weeknight dinner, start with a boneless, skinless chicken breast. Or, to save money, buy with skin on and remove it yourself. Either way, obtain the best results here by trimming excess fat and any small pieces of meat attached to the breast.
Place each chicken breast half between two sheets of heavy-duty plastic wrap. This will ensure the chicken cooks quickly and evenly. Sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medim-high heat. Submerge in cold water. Allow about 30 minutes of thawing time for every pound of chicken, changing the water every 30 minutes.
When using this method, cook immediately after thawing. For quick thawing, use the microwave on the defrost setting, checking often so the chicken does not actually cook. If using this method, be sure to cook the chicken right away. Check chicken for doneness with an instant-read meat thermometer.
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