juicy chicken breast with grilled asparagus and baby corn


This is not a pan-seared chicken breast! The black streaks on the chicken came from the grilled veggies that tumbled on top.

1. First pound the thickest part of the chicken breast so that the thickness is even all around. Liberally salt and pepper the breast. Dredge the chicken in a little flour. If desired, sprinkle on top a little rosemary and thyme. The flour will seal in the juices.

2. Heat up a skillet on medium high heat. I have a four-foot square balcony with a two foot counter space next to a sink. I run a long extension cord outside and plug in this skillet. Once the skillet is heated, add 1/2 tablespoon olive oil and 1/2 tablespoon butter (I used an olive oil spread). When it sizzles, add the chicken breast and cook on one side one minute. Turn over and cover the skillet. Reduce heat to medium and cook 10 minutes. Don’t open the lid! Turn off the heat and let the chicken breast sit in the skillet for 10 more minutes. THEN open the lid. Chicken breast perfectly cooked and juicy inside.

3. Turn up the heat in the skillet. Grill the veggies in the remaining fat. Drizzle nampla or fish sauce on top. Aroy!

I got this recipe for juicy chicken breast from the Joy of Cooking (1975) cookbook. It really works too! The first time I tried it was for the  March 1, 2013 post when I made apple stuffed chicken rolls for two.

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