This is such a great and easy way to cook chicken breast. You get all the flavour of roast chicken in a fraction of the time. I use a Scanpan roasting dish and move it from the stove to the oven, but if you don’t have a flame proof roasting dish, you could use a frying pan with the handle covered with foil.
Chicken For Chicken Salad
olive oil (1 tspn per breast)
salt (I like maldon flakes)
Preheat the oven to 200 C. Rub the chicken with olive oil and season with salt flakes. Place the oven dish over high heat, and once it is very hot, sear the chicken for 2 minutes on each side. Put the dish in the oven, turn down to 180C and bake for 18-20 mins (depending on how thick the chicken breasts are). Rest for 5 minutes, then slice and add to salad.