The last post of the year, yaaaaay!!
I’ve been MIA for a while but I just had to find the time to make this post to let y’all know that I’m still here. Life things have just taken over once again but all is well. I’m still cooking (^_^)
This is a recipe I put together back in September (I know, waited way too long to put it up, but better late than never). I definitely recommend using fresh herbs when you do it, and plan ahead so that it can marinate in the fridge for at least two hours or overnight. The flavours truly pack a nice punch.
Let’s get to it then, beginning with the ingredients:
1/4 cup apple cider vinegar
1/2 cup olive oil
1 tablespoon chopped oregano
1/4 cup chopped thyme
Juice of 2 lemons
4 garlic cloves, crushed or grated
4 chicken breasts, butterflied
Salt to taste
Prepare the chicken breasts, clean, remove the fatty bits and put in a colander so they can drip dry, or you can pat them dry with some paper towels.
Combine the remaining ingredients to create the marinade then put the chicken breasts in. Cover with cling film and put in the fridge for at least 2 hours, overnight if possible.
When ready to cook, heat up your cast iron pan (a regular non stick or stainless steel pan is fine too). Once hot enough place the breasts on it and cook each side for about 4 minutes. You can also fire up your grill for this if you’d like.
The breasts should be juicy inside, if not then you may have cooked them too long. Will go awesome with oven roasted potatoes and some stir fried veggies. Can make a sauce as well.
And there you have it! An awesome recipe to start the new year with. Can do the marination today and fire up that grill tomorrow for lunch. Good plan right?
Happy New Year everyone! icon-heart Have an absolute blast crossing over whatever your plans are. Thank you so much for hanging out with me in my little corner of the web in 2016. Truly appreciate all the comments, love and feedback. Looking forward to another awesome year. God bless you!