Cookbook:Pepper-Crusted Chicken
| Pepper-Crusted Chicken | |
|---|---|
| Category | Chicken recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
edit- 4 boneless skinless chicken breasts
- Olive oil
- Salt
- ½ cup cracked black peppercorns
- ¼ cup freshly squeezed lemon juice
Procedure
edit- Brush chicken with olive oil. Sprinkle both sides liberally with salt.
- Place pepper in a pie pan. Dredge chicken in black pepper. Let rest for 2–3 minutes.
- Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.
- Add chicken and cook 2 minutes per side, or until browned on both sides.
- Insert an oven-safe probe thermometer into one of the chicken breasts. Bake, pan and all, at 375°F until internal temperature reaches 165°F.
- Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm.