Thursday, July 2, 2009
Sometimes a salad is in order for a hot day. But they can be a bit boring with just the leafy greens. Don't get me wrong, I love those leafy greens. But I need some sort of protein in them every once in a while. So, in comes the chicken.
I had pan-fried these. Season the chicken with my usual suspects and brown sugar. I also made a couple of pockets on the sides to stuff some minced garlic into them. You need to keep an eye on these when cooking as brown sugar tends to burn quickly under certain temps. But at the end, it gave the chicken a nice sweet flavor and caramel-like coating. I served this over a simple romaine salad with sliced grape tomatoes and baby cucumber with a basic balsamic vinaigrette as well as half a small avocado.
I cooked 3 chicken tenders and one chicken breast. You can mix it up using 6 tenders or 2 breast.
Brown Sugar Glazed Chicken
6 chicken tenders or 2 large chicken breast
2 garlic cloves - minced
1/2 c brown sugar
2 Tbsp Olive Oil
2 Tbsp Butter or Margarine
Take the chicken breast and cut four small deep slits into the sides. Creating pockets. Stuff the pockets with the minced garlic.
For chicken tenders cut two deep slits and stuff with pieces of the minced garlic.
Season the chicken with salt, pepper and paprika. Then cover withe brown sugar.
In a large skillet, heat the oil and melt the butter on a medium flame. Pan-fry the chicken.
For chicken tenders. Cook for sides for 3-4 min.
For chicken breast, sear both sides for 2-3 min. Then lower the flame and cook for another 4 min. Constantly baste the chicken with the caramelizing sugar. You need to keep an eye as sugar will have the tendency to burn.
When cooked, let the chicken rest for 5 min loosely covered with foil.