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Coconut oil recipes

This is a great dish Pan Roasted Chicken Breast, moist every time with Coconut Oil that servers 4 and can be cooked in under 30 minutes. Photo and Cook is isvendblad


4 Chicken breast; tenderized
1/4 cup Coconut oil
1 pinch of sea salt; to taste
1 pinch of black pepper; to taste
1/4 cup of water

Cooking Super Moist Chicken Breast with Coconut Oil

In a high-rimmed sautéed pan, heat coconut oil on high and place chicken breasts in hot oil, salt, pepper and brown each side until crispy and golden, but still very pink inside. Reduce heat to medium and flip once more, then add water and cover quickly, allowing for chicken to steam. Turn off heat and let sit for 10 minutes - for thicker breasts such as 10 - 12 oz allow for 15 to 17 minutes.

Note: Once you cover the chicken - DON'T uncover the pan, as you'll lose all the valuable steam which will allow for the chicken to be oh so moist! Top with my Dried Apricot and Prune Sautee and serve with some oven baked Asparagus!

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