dill pickle chicken

Name: dill pickle chicken
Ingredients: 4 large thick chicken breasts, 2 ½ to 3 lbs , boneless and skinless, scored diagonally about ¼” deep; 1 cup pickle juice, from store-bought dill pickles or kosher dills; 2 Tbl. coconut oil; 1 ½ tsp. sea salt; ½ cup chicken broth; Cooking spray, canola; 24-30 dill pickles; 1 tsp. coarse ground pepper

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Servings: 4

Ingredients

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4 large thick chicken breasts, 2 ½ to 3 lbs, boneless and skinless, scored diagonally about ¼” deep1 cup pickle juice, from store-bought dill pickles or kosher dills2 Tbl. coconut oil1 ½ tsp. sea salt½ cup chicken brothCooking spray, canola24-30 dill pickles1 tsp. coarse ground pepper

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Instructions

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Step 1

Put the scored chicken breasts in a zip lock bag with the pickle juice and marinade over night or at least 3 hours.

Step 2

Remove, shake off excess juice and sprinkle salt on each side. In a large cast iron skillet over medium high heat, add the coconut oil. Pan sear the breasts on each side until a nice golden brown, about 2-3 minutes each side.

Step 3

Remove to a parchment paper covered cookie sheet. Cover with doubled foil. Bake in a preheated 400 oven about 25-30 minutes.

Step 4

Meanwhile, let the skillet cool a couple of minutes then deglaze skillet with the chicken broth and put aside for serving, if desired.

Step 5

When done, remove the chicken, keep covered, and let it rest about 5 minutes. Before serving, give a light coating of cooking spray, add pickles to the tops of the chicken, pepper and serve immediatel