This is an easy to prepare yummy tender flavorful dish. It does require some prep time ahead since marinading overnight is ideal. I make several in advance and then freeze them individually for later preparation on the fly.
Quantity
0
Quantity Unit
Prep Time (minutes)
10
Cook Time (minutes)
15
Ready In (minutes)
25
Ingredients
Amount
Measure
Ingredient
4
breasts, bone removed
chicken breast halves, boneless, skinless (about 5 ounces each)
Whisk together all ingredients (except chicken breasts) in a container you can use later for storage. Feel free to add other dry spices you might like - especially something to spice it up like chili powder or ginger.
2
Take each chicken breast one at a time and dip fully into the wet mixture, leaving each in the container as you add the subsequent breasts and completely cover them in the mixture as well. Be sure to get the good spices that gravitate toward the bottom of the container.
3
Once all breasts have been covered, push them down into the container so they are well covered by the mixture.
4
Place airtight lid on container and store in refrigerator at least 4-6 hours and ideally overnight.
5
When you''re ready to eat, take out as many of the chicken breasts as you like and prepare them by pan-frying them in an oiled skillet for about 5-7 minutes each side. You will know the chicken is cooked and ready to flip when it lifts easily from the lightly oiled surface of the pan. If it sticks, it''s still cooking.
