Tuesday, November 27, 2012
Pan Fried Chicken Breast
I still had the maple cake in the oven when I started prepping dinner so I wasn't planning anything amazing. Chicken breasts pounded flat to double in size has become the standard treatment. It cooks faster and more evenly so it's worth the trouble to put them in a plastic bag and pound a little. The spice rub didn't contain any garlic powder and it was really noticeable in the taste. Garlic seems to give a platform for the other flavors to play on. Onion powder and poultry seasoning alone didn't bring it to life. It did have a nice crunch on the outside though, so it wasn't all bad.
I managed to over steam the broccoli too so they were a bit soft. Plain white basmati rice with soy sauce for flavor. Fern likes plain white rice so I compromise by putting soy on mine. It was a satisfying meal though not the most flavor packed.