Neshama & Nourishment
By Liorah Abrams
Pan-Cooked Garlic Herb Chicken
Taste of Torah: Just like there are different methods for cooking foods, there are different paths to the service of Hashem. Each person must follow his or her own process, and let the warmth of Torah prepare them for accomplishing their greater purpose.
Large ovenproof pan with lid (no plastic handles!)
Small mixing bowl
4 boneless chicken breasts
1 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
1 Tbsp. dried rosemary
1 Tbsp. dried thyme
4 garlic cloves
2 Tbsp. chicken soup stock (powder)
2 cups of water
1. Preheat oven to 450°.
Mix salt, pepper, rosemary and thyme together in a bowl. Rub into chicken cutlets.
Generously spray pan with Pam, place over medium heat, add chicken.
2. Pan sear chicken on stovetop for 4 – 5 min on each side (until slightly golden-brown).
Mix soup stock into water and add mixture to the pan. Turn heat up to high, and cook until liquid begins to simmer.
3. Coarsely dice garlic and add to pan. Cover and place in oven for 15 – 20 min. Be careful when removing from oven – handle will be VERY hot!
Drizzle liquid over chicken and place garlic pieces on top to serve.
Note: The leftover liquid and garlic make EXCELLENT flavoring for mashed potatoes, or sauce to pour onto green beans.