You will not believe how tender and juicy these chicken breasts are. We rarely cook with this cut (thighs are our fav!) but when coated in our Slow Roasted Garlic and pan roasted, they are something very special. This easy winter salad is the perfect compliment.
What you Need
6 tablespoons Tessemae’s Cracked Pepper
2 boneless skinless chicken breasts (6-8 ounces each)
coarse salt and freshly ground pepper
3 tablespoons Tessemae’s Slow Roasted Garlic
½ bunch (about 6 stakls) celery, thinly sliced on the bias
1 lemon, peeled, halved lengthwise, and cut into thin slices *See Tip
½ cup pitted green olives, halved
¼ cup golden raisins
What to do
- Heat your oven to 450. Heat 2 tablespoons Cracked Pepper in a medium skillet over medium high. Season the chicken with salt and pepper. Add to the pan rounded side down. Cook until golden brown on one side, about 4 minutes. Turn over the chicken and turn off the heat. Spoon the Slow Roasted Garlic over top of each breast.
- Transfer the pan to the oven. Roast the chicken until cooked through, an instant read thermometer inserted in thickest past should register 165F, about 8 minutes. Let the chicken rest 5 minutes before slicing.
- While the chicken is in the oven toss the celery with the lemon, olives, raisins, and 4 tablespoons Cracked Pepper; season with salt and pepper. Serve chicken with the salad.
Tip: Click for how to peel and slice the lemon. Cut off the top and bottom of the orange. Set it flat on your cutting board and use your knife to cut off the peel and white pith, following the curve of the fruit. Halve lengthwise then slice crosswise.