Juicy Roasted Split Chicken Breast

Preheat oven to 400 degrees F. Pat chicken dry with a paper towel. Salt and pepper both sides. Line a baking sheet with aluminum foil.

In a large skillet add 2 tablespoons of olive oil on medium high heat. Add the breasts skin side down, cooking for 5-6 minutes undisturbed. Brown chicken on all sides.

Once chicken is browned, remove it from the pan and place the chicken on the prepared baking sheet. Reserve the drippings, brown bits and juices from the pan for sauce. Rub the chicken with minced garlic and place in the oven. Bake the chicken uncovered for approximately 30 minutes or until chicken reaches an internal temperature of 165 degrees F. I recommend always using a digital thermometer when dealing with any kind of meat. For an accurate reading insert the thermometer into the thickest part of the meat away from bone and gristle. Once chicken is out of the oven allow to rest for 10 minutes.

Make sauce. In a small saucepan add reserved chicken pan drippings, 1/2 cup of water and 2 teaspoons of chicken bouillon paste. On medium high heat reduce the sauce down by half. Once the sauce is reduced add 2 tablespoons of butter, swirl until melted, remove from heat. Place the chicken breasts on a serving plate and pour sauce over the top and serve. Split chicken breasts are quite large and can easily serve 4 people. Enjoy!

This chicken pairs nicely with our Potato Swiss Chard Gratin.