Chicken is a meat staple in our house, and on a weekly basis we’re always trying to figure out new ways to fix it. This particular recipe was introduced this past fall, but we had it this week and I had to share just how simple it is to make. When I made this on Monday, my good friend Ms. Santa Barbara joined us for dinner and she loved it! I’ve also made it for others and it never fails to satisfy. 🙂
(The recipe book in the picture I use relentlessly. The recipes are easy, fast and always taste good.)
SKILLET BARBECUE CHICKEN
Fresh Food Fast – Weeknight Meals by Cooking Light
4 (6-ounce) chicken breast halves
3 garlic cloves, minced
1 tbsp salt-free Southwest chipolte seasoning blen
1/4 tsp kosher salt
1 tbsp olive oil
1/2 cup honey-roasted barbecue sauce (I use any kind I have on hand)
1/4 cup water
- Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thinkness using a meat mallet or small heavy skillet. Rub garlic over chicken, and sprinkle evenly with seasoning blend and salt.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side. Add barbecue sauce and water, scraping pan to loosen browned bits; cook 1 to 2 minutes or until chicken is done. Yield: 4 servings. (serving size: 1 chicken breast half & 1/4 cup sauce).