Salad Topper: Cast-Iron Summer Chicken Breasts

With summer’s arrival came the never-ending procession of delicious salads with Spinach (and sometimes Kale) as the base. Being allergic to lettuce isn’t a bad thing since nutritionally spinach and kale knock lettuce down and throw it out of the ring. What kinds of salads have we had? A mixture of any of the following! Spinach, strawberries, blueberries, apples, carrots, kale, onions, peppers, cucumbers, eggplant, yellow squash, tomatoes of all kinds, zucchini, and…chicken! Lots of chicken.

Some people might think that we got bored of these salads, but absolutely we did not! Having something garden fresh and organic explode our taste buds is a fabulous treat. Especially since most of the produce is seasonal, and the likelihood of eating like this during the colder months is not all that great. Plus, the chicken that we made was quickly whipped up on a cast-iron, sliced down, and stored for up to two days to put on our salads. I have to say, the chicken really topped everything off, and made our salads come together nicely.

I’d like to share how we cooked our chicken breasts with people because it was an experiment that went wonderfully right. Even if your chicken ends up at a higher doneness temperature than what is typical (165° F), trust us when we say it’ll still be moist and delicious. Om nom nom! You’ll want a 12″ cast-iron skillet to cook these babies to perfection.

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Absolutely delicious on light, summer salads, or over a platter of roasted vegetables.

Cast-Iron Summer Chicken Breasts

Ingredients

Instructions

  1. With a meat tenderizer, flatten out your chicken breasts until they're about an inch to two inches thick.
  2. Sprinkle both sides of chicken breasts with 1 TBSP of the seasoning of your choice. Put on a plate and cover up with plastic wrap. place chicken breasts in the refrigerator for at least an hour, no more than 3.
  3. When you're ready to cook, place your cast-iron skillet in the oven. Pre-heat oven to 350° F.
  4. Take cast-iron skillet out after about 10 minutes. Place on stove burner that has been set to medium heat.
  5. Add olive oil. Wait about a minute, and then add all of your chicken breasts.
  6. Cook eat breast for two minutes. Flip, and cook for additional two minutes.
  7. Then flip again and place the skillet in the oven. Cook for 10-12 minutes, then remove from oven, flip, and cook for another 10-12 minutes.
  8. Check for doneness and remove from the skillet.
  9. Slice up and serve on salads. Nom nom nom!
http://deathdefyingdiet.com/cast-iron-summer-chicken-breasts/

© Julie Marie Pierpont and Death Defying Diet 2013-Present

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