I’ve written before about my love for the cast iron skillet. I’ve reached new highs with the implement by using it to create tasty light crusted Italian herb chicken tonight that was incredibly juicy. The cast iron skillet gets that perfect roast/fry thing going on…allowing crisp without burn…and roasting without drying out.
Here was the gig:
- Heat oven to super hot, put about 1/8 inch olive oil in the cast iron
skillet and put the pan in the oven until the oil is smoking.
- Dunk 4 boneless/skinless chix breasts in egg wash (a couple of beaten eggs).
- Dredge them (drag them) through some bread crumbs infused with Italian herb seasoning of your choice, salt, pepper, onion powder, garlic powder…and anything else that sounds good.
- Pull hot pan from oven and put chicken in and listen to the sizzle.
- I dumped a bunch of garlic in the pan and on the chix too…hoping somehow it would make the dish better.
- Don’t turn for a while. Peek under and make sure it’s good and brown. The beauty of the oven is that the top will start to cook well also.
- After you’ve gotten both sides good and brown, turn the oven down to 350 degrees or so. Prepare the rest of your meal whatever that is.
- If your chix breasts were room temp when you started, they’re probably done cooking through and juicy in 15 minutes or so. Maybe a touch longer. Cut one open if you’re concerned.
- Pulling the chix out and letting it sizzle in the pan is a beautiful option also.
- Top with Parmesan cheese and enjoy.
There you go. Somewhat healthy beautiful Italian breasts for everyone to enjoy.