Pan Seared Chicken Breast

So far in culinary school this the best way we have prepared chicken yet! It came out extremely juicy. You could add herbs underneath the skin if you desire, but do not put them on the skin because they will just burn. Also along those lines, do not use olive oil because it will burn over high heat, use canola or rice bran oil. There is a part of the wing bone on this chicken for presentation purposes and since we butchered our own chickens to learn how to, but make sure yours do not have bones.

Pan Seared Chicken Breast

Servings: 1

Time: 25 minutes

Ingredients
1 boneless chicken breast, with skin
oil, such as canola or rice bran
salt and pepper to taste

Directions
Preheat oven to 375F. Heat heavy bottomed, oven proof sautee pan on high heat. Salt and pepper both sides of the chicken breast. Add oil to the pan and when small wisps of smoke are coming off the oil lay the chicken breast in the pan skin side down. Lower the heat the medium. Do not force the chicken breast to move, it will come unstuck at which point you can move it to ensure even browning. Flip the chicken over and stick in the oven for 5-10 minutes or until the chicken is done. This can be determined by touching, should feel moderately firm to the touch, or by using a thermometer, should read 160-165F. Let breast rest for at least 5 minutes.