Pan-Fried Chicken Breasts With Oregano Butter
 
makes 4 servings 
 
2 clove  garlic, crushed, peeled, finely minced
5 Tbsp  unsalted butter, room temperature
1 Tbsp  fresh oregano, chopped
1/2 tsp  paprika
1/8 tsp  crushed red pepper flakes
4   brined chicken breast halves, skin on, bone in, about 2 pounds
1 cup  flour
2 Tbsp  oil or olive oil
1 tsp  kosher salt
1/4 tsp  freshly ground black pepper
 
combine garlic, butter, oregano, paprika and red pepper flakes (optional) 
in a small bowl, set aside. rinse and pat chicken dry. cut a 2-inch-long 
pocket horizontally in each chicken breast half. fill each pocket with 2 
teaspoons oregano butter. season chicken with salt and pepper. lightly 
coat in flour, shaking to remove excess. using a large saute pan, heat oil 
over medium high heat until hot but not smoking. add chicken, skin side 
down, and cook until well-browned, about 8 minutes. turn chicken over, 
cover skillet and cook through, about 10 minutes. spread remaining oregano 
butter over skin of chicken and serve 
 
nita 
based on a recipe from home plate turnersouth.com 
 
* prepare chicken by washing in cold water that has 2 tbsp. baking soda 
dissolved in it. drain and rinse well in cold water. place chicken in 
cold water (to cover chicken) that has 3 tbsp. salt dissolved in it. cover 
and refrigerate for 2 hours to 24 hours. drain and rinse well. continue 
with recipe. 
 
nita holleman 
-- 
(ID: 9182) Mirror: rec.food.recipes: Sat, Jan 10, 2004


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