Parmesan Truffle Chicken vol. I

Remember that Truffle salt we discussed?  Well, you’ll be thuroughly happy about your purchase once you begin to sprinkle it on everything from scrambled eggs to salad greens.  This roasted chicken breast comes alive (not literally, thank goodness) with a few simple and quality ingredients.

Dinner for 4-6:

4 boneless skinnless chicken breasts (butterflied – ask meat dept. to do this if you have the opportunity, otherwise, carefully slice the chicken lengthwise to split the breast)

1/2 cup Parmesan cheese
1 tblspoon truffle salt
freshly cracked pepper

Heat a non-stick pan on medium-high heat.  Use a paper towel to blot moisture from meat.  Season raw chicken with salt/pepper on one side; spray pan with non-stick spray then place chicken in pan, seasoned side down.  Sprinkle the other side with salt/pepper.  Cook for 4-6 minutes then flip.  Don’t move the chicken around once it’s in the pan, let the meat caramelize and get that golden brown color.  Cook for an additional 4-5 minutes or until a meat thermometer reads 165*F.  Transfer to serving plate and sprinkle with Parmesan cheese.  Seriously impressive taste.

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