Ingredients
Units
Scale
- 2 chicken breasts
- 1/2 cup Ground Corn Flour
- 6 Tablespoons Olive Oil
- 2 Tablespoons butter
- 2 Teaspoons crushed ginger
- 3 cloves Black Garlic
- 8 Pineapple Sage leaves
- 1 Tablespoon Herbs de Providence
- 1 teaspoon French Thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Smoked Spanish Paprika
- 4 sprigs fresh rosemary
Instructions
- Add the olive oil, the black garlic cloves and the crushed ginger to the cast iron skillet.
- Turn the burner to medium heat.
- Using a spatula, stir to lightly toast and combine the three ingredients.
- Place the ground corn flour in a sealable plastic bag.
- Place one chicken breast at a time in the plastic bag with the corn flour and shake until well coated.
- Carefully put the corn flour coated chicken breast in the cast iron skillet. It is best to use tongs to sit the chicken breast in the hot oil. Remember the oil is hot and might splash you when you put the chicken breast in the skillet so use caution.
- Cook for 5 minutes per side - just long enough to lightly brown the skin of the chicken.
- Sprinkle the remaining spices on the chicken, cut up and dot with butter and then lay fresh rosemary on top.
- Put the lid on the skillet.
- Place it in the oven and then turn the oven on to 400 degrees Fahrenheit.*
- Bake covered for approximately 50 minutes using the cold-oven start described above. I did not turn mine or remove the lid during this time. Check the thickest part of each breast with a food thermometer and continue cooking if needed until the chicken reaches 165°F (74°C).
- Remove the skillet from the oven using oven mitts. Check that the chicken has reached 165°F (74°C) in its thickest part before serving.
Equipment
Buy Now → Notes
The original recipe uses a cold-oven start. Place the covered, oven-safe cast iron skillet in the oven, then set it to 400°F. Timing varies with the size and type of chicken breast, the pan and the oven. Use a food thermometer and cook chicken to 165°F (74°C). Follow the manufacturer's guidance for your skillet and lid. Avoid extreme thermal shock, and make sure the lid handle is oven-safe.
