Combine simple flavors to ANY DISH for delicious results. Here’s how a few fresh, easy to find ingredients transform basic chicken:
– Colorful, small tomatoes
– Fresh garlic
– pink Himalayan sea salt
– freshly ground pepper
+ chicken cooked in a hot pan (add broth or warm water and cover to keep it moist as it cooks)
To roast a chicken means you are using dry heat vs. moist heat to cook it. I like to use a hybrid approach and start cooking the chicken with dry heat to enhance the flavors and give it beautiful coloring, then half-way through use moist heat (like water or broth) to seal in the juices.
- Chicken breasts
- Scallions/Green onion
- Colorful heirloom tomatoes
- Chives (we like freeze-dried chives because they have better flavor than traditionally dried chives you find in the spice section – and chives are harder to find in the fresh section than some of the other herbs)
- Garlic cloves
- Salt & pepper to taste
- Take your chicken out of the refrigerator anywhere from 15 min – 2 hrs prior to cooking so it can get closer to room temperature.
- Warm your skillet to medium-high heat.
- Lightly spray with oil (we like the neutral flavor of avocado oil).
- While the skillet is heating, pound the thick parts of the chicken to make them more uniform in thickness.
- Once the pan is hot, put the chicken in. Add a little bit of salt, pepper, and chives and cover with a lid for 5 – 8 minutes.
- Then flip chicken and add 1/4 cup of broth, stock, or water, garlic, tomatoes, chives, (and only if it needs it, a little bit more salt and pepper) and cook covered for another 3 – 8 minutes (possibly a few minutes longer depending on thickness of chicken breast).
- Stir tomatoes and scallions once or twice.
- Chicken will be done when you pierce the thickest part and the juices are clear (not pink!)
– See more at: http://drchristianson.com/roasted-chicken-with-heirloom-tomatoes