Pan-Roasted Chicken with Red Pepper-Walnut Spread
Author: 
Serves: 4
 
Ingredients
  • 4 boneless, skinless chicken breasts (about 2½ lb.)
  • Kosher salt, freshly ground black pepper
  • 2 tsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 small garlic clove, grated
  • ½ cup Red Pepper–Walnut Spread
Instructions
  1. Preheat oven to 425°F. Season chicken with salt and pepper. Heat oil in an ovenproof skillet over medium-high heat. Place chicken skin side down in skillet and cook until golden brown, about 5 minutes. Turn chicken over and brown other side. Add thyme and garlic to pan and place in oven. Roast until an instant-read thermometer inserted in thickest part of breast registers 165°, 15–20 minutes.
  2. To serve, slice chicken reserving 4 oz. for Chicken, Cabbage, and Tangerine Salad. Serve pan-roasted chicken with red pepper spread.
Recipe by Bistro OneSix at https://bistroonesix.com/delicious-day-2/