"I absolutely love this recipe because it's easy, tastes really good, and it allows me to do a few things at one time. It's perfect for entertaining a casual crowd, or just for the fam! Feeds about 2 hungry people or 3 'not-so-hungry' people. :)" - Alicia
First things first. Take out your iron skillet frying pan and place in a 400 degree oven, then start on the chicken...
Begin with 3 chicken breasts in the package. Clean up the messy bits with a pairing knife (you know, the occasional red drop, and any excess fat). Cut the breasts in half, so that the parts are as similar in size as possible. This will allow for the most even cooking.
Place the cut chicken in a large bowl and pour 2 tablespoons of olive or grape seed oil over, then, season liberally with kosher salt and black pepper. You can also add a little bit of onion power or garlic powder, or perhaps a dash of Cheyenne pepper for some kick--I've tried it both ways, but prefer to keep it simple.
Next pour in about a 1/2 of a cup of Panko breadcrumbs. I wouldn't recommend normal breadcrumbs, for this recipe, as they tend to get soggy. Panko are crispy Japanese style breadcrumbs that you can just find in any regular super market now-a-days. Use a fork to mix up the chicken in the Panko--making sure that all sides are lightly covered.
Pull out your hot iron skillet from the oven rack. Pour approx 2 tablespoons of olive or grape seed oil around the pan in a circular motion. Careful! The skillet is going to be hot at this point, so use caution. Use a fork or tongs to place the chicken around the iron skillet. Push the skillet back in the oven, and cook for 9 minutes at 400 degrees. Pull the skillet out at 9 minutes and flip the chicken over, and cook for an additional 5 minutes or until both sides are golden brown.
Let the chicken rest for approx 5 minutes (this is an important step) before serving with your favorite sides. Yum!