Thursday, June 1, 2006
Herb Crusted Chicken
an oven proof fry pan (I love cast iron)
2 large chicken breasts
about 1/3 cup water with a pinch of salt
Nantucket Off-Shore Garden Rub (a blend of thyme oregano, chives, mint, dried bell pepper, malabar pepper and fennel seed) or your favorite herb seasoning
Whisk a large egg in small bowl. Place 2 large chicken breasts in egg mixture and coat thoroughly. Remove and sprinkle with herb mix, then lightly sprinkle with a bit of oregano and garlic powder. Lightly coat herbed breasts with flour (pat it in) and brown in a hot pan with a little olive oil (not cooked through, just browned). Remove from burner, add a little salted water to the pan (enough to cover the bottom of your pan but not enough to soak the chicken). Place in 375-400 oven for 20 minutes or until internal temperature reaches 165.
Serve on pasta tossed with a bit of olive oil and fresh Parmesan