Blancs de poulet fins au beurre à l’ail, juteux et cuits au four

Ingrédients

• 3 large chicken breasts (cut in half horizontally and pounded to even thickness (if necessary))
• 3/4 tsp dried basil, oregano, and thyme (EACH)
• 1 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 3 tbsp butter (melted)
• 1 tbsp garlic (minced)
• 1 tbsp honey
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil

Préparation

1. 1

   Preheat oven to 425°F.

2. 2

   Slice the chicken breast thinly. If they are uneven, cover them with plastic wrap and use a meat tenderizer to pound them to an even thickness. Place in a bowl and sprinkle with seasonings, tossing to combine.

3. 3

   In a separate small bowl, combine the butter, garlic, and red pepper flakes. Set aside.

4. 4

   Heat a large oven-safe skillet over medium high heat. Add 1 tbsp of oil. Once hot, add half the chicken and cook for 1 minute on each side, just long enough to develop a golden brown color. Remove and repeat with the remaining oil and chicken.

5. 5

   Add all the chicken back into the skillet. Pour the butter mixture over the top. Bake for 6-8 minutes or until a thermometer registers 165 degrees in the thickest part of the chicken. For thicker chicken breasts it will take 10-12 minutes.