boneless chick breast recipe

Cover liberally with The Fresh Market Moroccan seasoning. Bake at 425.

Quick, healthy, delicious.

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Frank's red hot in the crock pot. Shred and eat on a salad, sweet potato, or just by itself

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Sounds great. What temp on the crockpot should I set it on?

Boneless, skinless chicken breasts pounded flat to about 1/2 in thick. Take Dijon mustard and spread a bit of it over the breasts on both sides.

AP flour with salt, pepper, garlic powder added and dredge the mustard coated breasts in it for a light coating. Lightly brown off the breasts in a pan with a bit of olive oil. After they are browned a bit, place a couple slices of ham over the top of them and place them in a 350 degree oven for about 10 minutes. Next place Swiss cheese on top of the ham and let that bake until it melts over the breast.

While this is going on, remove some of the olive oil used to brown the chicken breasts and heat the pan. Add some thinly sliced onion, a finely minced toe or two of garlic, fresh spinach and allow this to wilt in the pan. When wilted, drain the pan of the juices to dry out the spinach.

To serve, place the spinach on a plate, put the chicken breast on top of the spinach and have at it.

It sounds like a lot of work, but it is really a simple meal that doesn't take long at all.

Marinate n red wine vinager, salt, cayenne ,oil and garlic powder . Then grill Shawarma is now yours

Sous vide. Season however you like but it will be the most perfectly cooked piece of chicken you ever eat.