This recipe is from John Tassoulis when he was the Chef at the Port Carling Golf Club in Muskoka.
John is now the owner of the Lord Nelson Steak House in Burlington, Ontario.
In this recipe, I've used ENVY EVOO, Organic, Extra Virgin olive oil imported from Greece.
www.envyevoo.com - list of suppliers and available on line.
If you're in Muskoka, Stephen's Butcher Shop in Port Carling carries this chicken.
The supreme cuts have the wing still attached and they are boneless, with the skin on.
Ingredients:
4 Chicken Breasts - Supreme cuts
1 TBS chicken seasoning of your choice (Hy's or The Keg is good)
4-5 TBS Olive oil
1/4 cup fresh parsley, chopped
Directions:
Pre-heat the oven to 375 F.
Wash and dry the chicken pieces. Season them with the spices.
Heat a non-stick pan, on medium-high that can go into the oven. (The handle will be all metal, no plastic - such as All-Clad or Kitchen Aid).
Add the olive oil to the pan after it is hot.
Add the chicken breasts - skin side down. Cook until browned (about 3-5 minutes).
Turn the breasts over in the pan and then put the pan in the oven - middle rack (uncovered).
Cook for about 8-10 minutes. Check for doneness.
With 2 oven mitts on, remove the pan from the oven. Put the chicken on a plate and let it rest for about 5-7 minutes.
Be very careful not to grab the hot pan by the handle after you take it out of the oven. I usually slide one of the oven mitts over the handle of the pan to remind me it's hot!
Sprinkle with chopped parsley and serve with side dishes like zucchini, carrots, garlic roasted potatoes, red or orange peppers, or green beans, tomato salad. Everything colorful.
In this recipe, I've used ENVY EVOO, Organic, Extra Virgin olive oil imported from Greece.
www.envyevoo.com - list of suppliers and available on line.
If you're in Muskoka, Stephen's Butcher Shop in Port Carling carries this chicken.
The supreme cuts have the wing still attached and they are boneless, with the skin on.
Ingredients:
4 Chicken Breasts - Supreme cuts
1 TBS chicken seasoning of your choice (Hy's or The Keg is good)
4-5 TBS Olive oil
1/4 cup fresh parsley, chopped
Directions:
Pre-heat the oven to 375 F.
Wash and dry the chicken pieces. Season them with the spices.
Heat a non-stick pan, on medium-high that can go into the oven. (The handle will be all metal, no plastic - such as All-Clad or Kitchen Aid).
Add the olive oil to the pan after it is hot.
Add the chicken breasts - skin side down. Cook until browned (about 3-5 minutes).
Turn the breasts over in the pan and then put the pan in the oven - middle rack (uncovered).
Cook for about 8-10 minutes. Check for doneness.
With 2 oven mitts on, remove the pan from the oven. Put the chicken on a plate and let it rest for about 5-7 minutes.
Be very careful not to grab the hot pan by the handle after you take it out of the oven. I usually slide one of the oven mitts over the handle of the pan to remind me it's hot!
Sprinkle with chopped parsley and serve with side dishes like zucchini, carrots, garlic roasted potatoes, red or orange peppers, or green beans, tomato salad. Everything colorful.
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