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4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) ... Heat the oil in a large skillet (preferably cast-iron or nonstick) over medium-high heat. Remove the chicken from the ...
Cast-Iron Skillet Pizza with Red Peppers, Chicken & Spinach. Jason Donnelly. ... If you don’t have chicken cutlets (thin-sliced boneless chicken breast) on hand, you can make your own by slicing ...
Lay the chicken breasts flat on a cutting board and carefully cut them in half horizontally using a sharp knife. Alternatively, pound them out with a meat mallet until they’re about 1/2-inch thick."
Cook over moderately high heat until browned and crisp, 4 minutes. Turn the chicken and cook for 3 minutes. Transfer the skillet to the oven and roast the chicken for 20 minutes, until just cooked through. Let the chicken rest in the skillet for 5 minutes, then transfer to plates. Spoon the mole sauce alongside, garnish with sesame seeds and serve.
In this healthy casserole—sometimes called tamale pie—the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind ...
Cast-Iron Roast Chicken With Crispy Potatoes. One of the best reasons to roast a chicken in a cast-iron skillet is how caramelized and delicious the vegetables get in the same pan.
Teriyaki Chicken Skillet Casserole with Broccoli. ... you can substitute halved bone-in chicken breasts in their place. ... Charring the veggies in a cast-iron skillet adds depth of flavor. Don ...
These cozy cast-iron skillet dinners are packed with nutritious produce like sweet potatoes, kale, broccoli and carrots, making them perfect for fall.
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