Pan-Seared Chicken Topped w/Caramelized Lemon Juice and Baked-Seasoned Tomatoes
With this particular dish I was trying to make my own version of lemon-pepper chicken with a healthy side as a compliment. I pan-seared the chicken starting with a touch on each side to lightly cook the chicken. Then I seasoned the chicken with salt, pepper, thyme, and flat-leaf Italian parsley. Looking back, I would have preferred to season the chicken with olive oil and the herbs and spices mention earlier in advance. Then I would pan-sear the chicken to lock in the flavors. Before I cooked the chicken, I had started caramelizing the onions and jalapeño while I prep and start baking the tomatoes. In the end the chicken was topped with caramelized onions and jalapeño and served with a side of baked-seasoned tomatoes.
Meat
Boneless Chicken Breast
Vegetables
Roma Tomato
Onion
Jalapeño
Herbs & Spices
Thyme (Dried)
Black Pepper
Salt
Flat-Leaf Italian Parsley
Main Dish
Pan-Seared Chicken Topped w/Caramelized Lemon Juice
Heat up olive oil to low-med in a shallow pan.
Lightly coat olive oil on chicken.
Cook chicken thoroughly on each side.
While cooking chicken cut lemon in half and place lemon-side down on pan. Allow lemon to burn.
While cooking, season chicken with salt, pepper, thyme, flat-leaf Italian parsley.
When chicken is done cooking squeeze caramelized lemon juice on top of chicken. (Be careful, the lemon is very hot).
Topping
Caramelized Onion and Jalapeño Topping
Dice onion and jalapeño to desired size.
Coat in olive oil and sprinkle with salt and pepper.
Cook to desired texture. (I like my onions and jalapeños burnt)
Side
Baked-Seasoned Roma Tomatoes
Cut Roma tomatoes into quarters.
Glaze each quarter with olive oil.
Liberally sprinkle salt, pepper, thyme, and flat-leaf Italian parsely.
Bake at 300° for 20 minutes.
Always open to any suggestions.
