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7-Minute Quick Broiled Chicken

For the best flavor and moistness, try the "quick broil" method to cook chicken breasts. Be sure to leave the skin on while cooking.
Prep and Cook Time: 7 minutes

2 6-oz boneless chicken breasts
2 tsp fresh lemon juice
sea salt and pepper to taste
2 cloves garlic, chopped
3 TBS extra virgin olive oil
2 tsp fresh lemon juice
sea salt and pepper to taste
Optional: Add rosemary, sage or Dijon mustard to dressing and/or top with sauteed mushrooms

Preheat the broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan about 6 inches from the heat for about 10 minutes to get it very hot.
While the pan is heating, rinse and pat the chicken dry and season with lemon juice, salt and pepper.
Leaving the skin on, place the breast (skin side up) on the hot pan. It is not necessary to turn the breast because it is cooking on both sides at once. Depending on the size, it should be cooked in about 7 minutes. Remove the skin before serving; it is left on to keep it moist while broiling. The breast is done when it is moist, yet its liquid runs clear when pierced. The inside temperature needs to reach 165 degrees farenheit or 74 degrees celcius.
Dress with garlic, lemon juice, extra virgin olive oil, and salt and pepper. Add rosemary, sage, or Dijon mustard to the dressing if desired. You can also top with sauteéd mushrooms for extra flavor.
Serves 2

Healthy Cooking Tips:

Larger breasts will take longer to cook. If you use thighs for this recipe, be sure to use boneless thighs or they will take much longer to cook.
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