Sunrise Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Put oil in skillet over med. high heat.
Butterfly-cut the chicken.
Mix herbs together and lightly crush. Add HOT sauce and mustard to herbs, mix well.
Rub (massage) herb mixture into chicken one side only. Close the butterfly.
Salt and Pepper both sides.
Carefully place chicken in skillet. Allow both sides to caramelize (light brown).
Lower heat to simmer. Cover for 4-6 minutes. Turn chicken once. Cover for additional 4-6 minutes.
Remove chicken from skillet, set chicken on paper towels for 5 minutes.
Serve with toast and eggs.
Serves one.
Number of Servings: 1
Recipe submitted by SparkPeople user AFOOT52.
1 chicken breast or thigh-no skin, no bonejuice of one-half lemon and lime1 tsp. fresh thyme-lightly crushed1 tsp dried marjoram-lightly crushed1 tsp dried rosemary-lightly crushed kosher salt/cracked black pepper to taste1 tsp (or to taste) favorite HOT sauce1 tsp dijon mustard1 tblsp olive oil
Put oil in skillet over med. high heat.
Butterfly-cut the chicken.
Mix herbs together and lightly crush. Add HOT sauce and mustard to herbs, mix well.
Rub (massage) herb mixture into chicken one side only. Close the butterfly.
Salt and Pepper both sides.
Carefully place chicken in skillet. Allow both sides to caramelize (light brown).
Lower heat to simmer. Cover for 4-6 minutes. Turn chicken once. Cover for additional 4-6 minutes.
Remove chicken from skillet, set chicken on paper towels for 5 minutes.
Serve with toast and eggs.
Serves one.
Number of Servings: 1
Recipe submitted by SparkPeople user AFOOT52.
Nutritional Info Amount Per Serving
- Calories: 403.7
- Total Fat: 17.3 g
- Cholesterol: 136.9 mg
- Sodium: 4,916.1 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.3 g
- Protein: 54.9 g
Member Reviews