Sunday, March 23, 2008

Chicken breasts & rice pilaf

Place the boneless, skinless breasts flat on a plastic (because plastic is easier to sanitize) cutting board and put your palm flat on top. Cut the breast in half, parallel to your palm. Season as desired. I used Ruth Ann's seasoning from The Spice House.

Saute in a little oil for about three minutes per side. I use this All Clad grill pan, but any non-stick pan will do.

NB: Don't pre-heat a non-stick pan dry. The coating begins to evolve fumes at about 500F and starts to break down at 600F.

I used red perrer, carrots, and onions in this pilaf.

Were I using thighs instead of breasts, I'd have finished them off in the rice, but that dries breasts out too much.
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