Friday recipe: perfectly juicy chicken

March 9, 2012 —

Mastering some very basic cooking skills opens doors for dozens of dishes. I recently watched a video blogby “Skinny Chef” Jennifer Iserloh on cooking perfectly juicy chicken breasts, to which some of you will say, “Well, DUH,” while others of you may appreciate as a great go-to recipe when you’re looking for something to cook quickly, feed to a crowd or prepare as part of a salad, wrap or other luscious leftover.

Sometimes you just need a simple, delish dish that's a no-brainer to prepare.

Preheat oven to 400 degrees. Season boneless, skinless chicken breasts with sprinkles of sea salt, black pepper and other seasonings that you like, such as garlic powder, paprika and/or thyme. Put an oven-proof skillet on medium-high heat; add two tablespoons of canola oil. Place chicken breasts in skillet and brown for approximately two minutes on each side. Pop the skillet into the oven for six minutes; let the chicken rest for five minutes before serving to allow the juices to d

istribute.


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.

Comments

  • niru

    I thought you are vegetarian?

    Great recipe for chicken. Do add turmeric, it wards off several diseases.