This last weekend, I picked up a non antibiotic, free range chicken breast from the farmer's market. I was really curious about how it works compare to the frozen breasts I usually buy.
Cut to today:
Butterfly 1 big, beautiful chicken breast and season it with all the goodness, aka season to taste.
Add a tablespoon of olive oil to a pan. Heat to med. Don't over heat oil, it out will smoke.
Once pan is hot, carefully put chicken breast in pan and brown both sides.
Transfer to pan, lined with parchment paper.
Top chicken with home made tomato sauce. (Sauté tomatoes with olive oil and spice to flavor. Once cooked down, add a bit of water and scrape sides of pan and stir in.)
Top with mozzarella and Parmesan cheese.
Bake at 425 F for about 20 min. (It's chicken. Cook it till it's done. To be safe, internal temp of chicken needs to be 165 F and internal juices run clear)
If you wanna get fancy, top with a bit more finely grated Parmesan cheese, then drizzle the top with olive oil. Put chicken back in the oven on low broil and keep an eye on it till The cheese begins to brown. Be careful not to burn your cheese.
Enjoy!
Was free range chicken different from the frozen stuff? There is no comparison. And the health factors seem to be pretty big too. More on that to follow some time in the future.
Much love awesome humans. If you're stumped on the seasonings, ask away.
