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Skinless Roast Chicken Breast Salad With Vegetable Chips (H

Skinless Roast Chicken Breast Salad With Vegetable Chips (H is a chicken-sal meal-sal recipe made with Freshly Ground Pepper. Serves 2. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Trim fat and slightly pound chicken breast (if boneless).

2. 2

   Blend all spices and herbs with oil in a bowl or holding pan.

3. 3

   Add chicken to spice mixture.

4. 4

   Refrigerate and marinate for at least an hour.

5. 5

   In a medium size saute pan on medium heat, add 2 teaspoons of desired oil.

6. 6

   Let oil get almost smoking hot. Add chicken, skin side down, immediately.

7. 7

   Let sear for 20 to 30 seconds or until golden brown.

8. 8

   Turn over, removing all excess fat from the pan.

9. 9

   Put into a 375 degree oven for 8 minutes if boneless and 15 to 18 minutes with the bone in.

10. 10

    When done, remove from pan and let it rest for 5 minutes so that the juices flow and relax through the meat.

11. 11

    Peel skin off with a small knife and slice thin slices with a sharp slicing knife or chef's knife.

12. 12

    Garnish with fresh beet and carrot chips that have been slow roasted in a 275 degree oven.

13. 13

    Recipe courtesy of Dirk Zephir, Executive Chef of Soul Cafe.