This Chicken with Sauted Mushrooms, Hazelnuts, and Rosemary… is so Yummy
I just read on Mark’s Daily Apple that
the secret to the juiciest, most tender chicken breast
you’ve ever tasted was a brick? Not a fancy culinary instrument that happens to
be called a brick, but an actual brick, the type used to build houses and
fireplaces and to landscape yards. A brick set on top of a cooking chicken
applies just enough pressure to push the bird against the hot pan, crisping up
the skin and cooking all the meat evenly and quickly before it dries out. The
bird comes out juicy and tender on the inside, crispy and golden on the
outside.
I would imagine
that you would wash the brick or cover it with foil first!
The timing is right
because I wanted to share a quick and easy dinner that tastes so good! This
“Brick” method is a great reason to make this again real soon!
Especially when using Coconut Oil to cook your whole
meal. We served Roasted Asparagus (bottom of stalk trimmed and washed) in 2
Tab. Coconut Oil, which only takes about 20 minutes cooking time in a 350°
preheated oven.
Coconut oil is so
good for you, but I will be writing more about the abundance of health benefits
Coconut Oil provides later on in another post.
Chicken
with Sauted Mushrooms, Hazelnuts, and Rosemary
Chicken
with Sauted Mushrooms, Hazelnuts, and Rosemary
For
every:
2
Chicken Breasts, boneless and skinless or otherwise, your choice!
2
Tab. Coconut Oil
Salt
to taste
Use:
2
Tab. Coconut Oil
1
cup of sliced fresh Mushrooms
¼
cup Hazernuts, roughly chopped
2
Tab. Rosemary, fresh or dried
2
Cloves Garlic, chopped
¼
tea. Salt
If Baking:
Preheat
oven to 350°
Place
Coconut Oil (2 Tab. for every 2 Chicken Breasts) on a baking sheet and place in
the oven for a couple of minutes to melt the Coconut Oil (Keep your eyes on it…
it melts fast).
When
Coconut Oil is melted, place your chicken breasts on the cooking sheet, salt to
taste and place in the oven for about 20 minutes (depending on your oven). Then
turn over and place back in the oven for about another 20 minutes.
If Frying:
Place
Coconut Oil (2 Tab. for every 2 Chicken Breasts) in a large frying pan until
melted.
When
Coconut Oil is melted, place your chicken breasts in the frying pan and salt to
taste, then fry for about 20 minutes or until golden brown. Then turn over and
fry the other side until golden brown.
While
the chicken is cooking, grab a Saute Pan, melt 2 Tab. Coconut Oil and then add
the sliced Mushrooms, chopped Hazernuts, Rosemary, and chopped Garlic until the
mushrooms are golden brown.
Take
off heat, then add the Salt. NOTE: adding salt to the mushrooms while cooking
causes excess moisture :(
Place
the chicken breasts on each plate, place the sauted Mushroom mixture on top of
the chicken and serve with your favorite vegetable. (We roasted Asparagus!)
Enjoy,
this is a very quick and easy dinner that is gourmet and Paleo all the way!
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post... I would Love to share more Recipes for a Healthy
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comment and let me know what you think!
In Health
206-450-4141 (pst)
cydneybuckman@gmail.com
2606 2nd Avenue, Suite 103
Seattle, WA, 98121
cydneybuckman@gmail.com
2606 2nd Avenue, Suite 103
Seattle, WA, 98121
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