Today I decided to put on my chef’s hat. Yup that’s right you heard me I am cooking.. go! RUN! before the kitchen explodes! Cooking and baking with me you put you life in your own hands! I am a little bit of a klutz with that mixed with ADD makes for a dangerous combination. Over the years I have cut my hand more than I can count (pretty sure my finger print is different now than it was before I started to cook). I burned myself when I went to turn off my grill. I had a huge blister for a while. I have cut the bottom of my foot while cooking and burned A LOT of meals. The ADD makes it so we eat after 6 pm (explained below) So as you can if you step in the kitchen with me you take your life in your own hands.
So if you are feeling adventurous today stop by my kitchen today and I will show you what I made!
Sweet and Spicy Chicken
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon white sugar
1 teaspoon onion powder
1 teaspoon dried parsley
2 boneless, skinless chicken breasts
2 tablespoons butter
1 tablespoon olive oil
juice of 1/2 lemon
- Thaw the chicken… You would think this is common sense…
Apparently not for me, I forgot to pull the chicken out of the freezer until it was time to start cooking. It was too big to put in the microwave so under the not so hot water it went to thaw. When that didn’t work I boiled water and put that on it (no I didn’t burn myself)
- Mix all the Dry ingredients
- Flatten chicken with a mallet
- Put a generous amount of the rub on the chicken. (You can make this rub and keep it for other stuff too.)
For for the skillet:
- Heat the butter and olive oil in a pan and use it to coat the chicken while cooking in the skillet. Squeeze the lemon juice on it as it cooks. Cook until the middle is not pink
For the Grill:
- This is what I was planning on using but hubby decided to use it for something else. Basically do the same thing as on the skillet but you will need put the sauce on through out the grilling process.
For the Oven:
- I put it in a glass pan and put it in the oven. I forgot to put the oil and the butter on it. I think that it needed it. It tasted great but was slightly dry.
So I made it through another cooking session without burning the house down or cutting my finger and we had a great dinner.
If you are making it into a freezer meal do everything above but cook it. This will make a great freezer meal. As it thaws the rub can work sort of like a marinade.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon white sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 2 boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 tablespoon olive oil
- juice of ½ lemon
- In a small bowl, combine all the spices.
- Flatten your chicken breasts with a meat mallet to allow for even cooking.
- Coat both sides of flattened chicken breasts with the spice mixture generously.
- In a pan, heat the butter and olive oil over medium heat.
- Saute chicken until golden brown, about 6 minutes on each side.
- While chicken is cooking, squeeze the lemon juice over the chicken.
- Continue cooking stirring frequently to coat evenly with sauce.