YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Roasted Garlic
Savor the mellow aroma of roasted garlic paired with tender, pan-seared chicken breast coated in a delicate herb-crust. This dish harmonizes fresh herbs, a light crunch from whole wheat breadcrumbs, and the rich depth of roasted garlic, creating a balanced, flavorful meal that's both satisfying and clean.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 tsp Olive Oil
1 Garlic Clove
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
Salt & Black Pepper to taste
PREPARATION
Preheat a small pan or skillet over medium heat.
Roast the garlic clove by lightly drizzling a tiny bit of olive oil over it, wrapping in foil, and placing in a preheated 375°F oven for 10-12 minutes until soft and aromatic.
While the garlic roasts, pat the chicken breast dry. Season both sides with salt and black pepper.
In a shallow dish, combine the whole wheat breadcrumbs, chopped fresh rosemary, and thyme.
Lightly coat the chicken breast with olive oil, then gently press each side into the breadcrumb and herb mixture to form a crust.
Once the garlic is roasted, remove the foil and mash the garlic into a paste.
Heat the pan over medium-high heat and add the remaining olive oil. Place the chicken in the pan and cook for 4-5 minutes per side, depending on thickness, until the crust is golden and the internal temperature reaches 165°F.
During the last minute of cooking, spoon the roasted garlic paste over the chicken to infuse it with extra flavor.
Transfer the chicken to a plate, let it rest for a couple of minutes, then serve and enjoy.