Pan-Roasted Chicken, Asian Style

Another Tyler Florence recipe from the Food Network. A great recipe that can be made ahead and frozen. Just defrost and pan-roast for a quick, flavorful meal. Prep time includes 24 hours of marination.

• Ready In: 24 hrs 10 mins
• Serves: 4

Ingredients

• 4  boneless chicken breasts (with skin)
• 1⁄2 cup soy sauce
• 1⁄4 cup  peanut oil
• 1  lime, juice of
• 1  inch  fresh gingerroot, peeled and chopped
• 2  garlic cloves, chopped
•  kosher salt
•  fresh ground black pepper

Directions

1. Put the chicken breasts in a large plastic freezer bag. Add the soy sauce, peanut oil, lime juice, ginger, and garlic. Seal the bag and shake it well to combine the ingredients. Marinate for at least 1 hour, preferably overnight.
2. You can put the bag in the freezer where it will keep for up to 6 months. When you are ready to cook the chicken, remove it from the freezer and thaw it overnight in the refrigerator.
3. Heat a well-seasoned cast iron pan, a non stick skillet, or a grill pan over medium high heat.
4. Remove the chicken from the marinade and shake off any excess; season with salt and pepper.
5. Cook the chicken breast until done, about 4 to 5 minutes per side.
6. That's it! You're done! Enjoy!