Spicy Chicken Breast For Salads
Hi dollies !
When I order salad with chicken in restaurants ,the chicken is bland! No flavor,no seasoning,hard texture or worst case scenario : overcooked.
So I came up with an idea of really infusing the chicken breast with flavor and spice,so it compliments a salad with subtle flavors.
2 chicken breasts with skin
tip: if you are not good at de-boning a chicken breast,ask your butcher to do that for you
For the marinade:
8 tablespoons of olive oil
2 tablespoons vegetable oil
1 tablespoon sweet paprika
1 teaspoon sugar
1 tablespoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
1/2 teaspoon ginger powder
1/2 teaspoon cumin
a dash of chilly powder (or if you like it hot,add more)
Before you start mix all the powdered spices together in a cup.
In a medium sized non stick pan add olive oil and vegetable oil and let it get hot.While the pan is heating up,season your chicken breasts with salt and pepper.Once the pan reached frying temperature drop in the chicken breasts and cook for 10 seconds on each side.Add the spices and remove from the heat.
Turn down the heat to medium low and slowly cook and turn around for 4 minutes.Remove from the heat and keep turning the chicken in the pan.
Preheat your oven to 200 degrees Celsius.
Grease a small oven proof dish that fits the chicken breast
Continue to cook the chicken breast for 25-35 mintutes and turn them around after 15 min,so the skin gets crispy.Brush the top with the marinade oil before putting it back in the oven.
Once the chicken is done,let it rest covered with aluminum foil for 5 minutes,so the juices evenly spread,then you can slice it and serve it on your favorite salad.