Pan Seared Chicken Breasts

This recipe adds unique and delicious flavor to every day chicken breasts. This chicken is meant to be paired with a tomato or olive tapenade. I usually just buy a jar at the store to make things very easy.

• Ready In: 55 mins
• Serves: 6
• Yields: 6 chicken breasts

Ingredients

• 6  boneless skinless chicken breast halves (about 6-7 oz each)
• 1  tablespoon dried thyme
• 1⁄4 cup fresh lemon juice
• 1  teaspoon kosher salt
• 1  teaspoon black pepper
• 3  tablespoons olive oil
• 1⁄2 cup  goat cheese, crumbled

Directions

1. Place breasts in shallow dish and toss with lemon juice.
2. Marinate, turning once or twice for thirty minutes at room temperature.
3. Arrange a rack at center position and preheat the oven to 350.
4. In small bowl, mix together thyme, salt and pepper.
5. Pat breasts dry and coat on both sides with some of the thyme mixture.
6. Heat olive oil in a large, ovenproof skillet set over medium high heat.
7. Saute chicken until golden on both sides, about 2 minutes per side.
8. Place pan iwth chicken in overn and bake until juices run clear when chicken is pierced with a sharp knife, about 10-12 minutes.
9. To serve, spoon some tapenade on top of each breast and sprinkle with goat cheese.