Cookbook:Pepper-Crusted Chicken

Cookbook | Ingredients | Recipes

Ingredients

• 4 boneless skinless chicken breasts
• Olive oil
• Salt
• ½ cup cracked black peppercorns
• ¼ cup freshly squeezed lemon juice

Procedure

1. Brush chicken with olive oil. Sprinkle both sides liberally with salt.
2. Place pepper in a pie pan. Dredge chicken in black pepper.
3. Let rest for 2-3 minutes.
4. Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.
5. Add chicken and cook 2 minutes per side, or until browned on both sides.
6. 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.
7. Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm.