2 T Coconut Oil
2 Chicken Breasts
6 Figs, sliced
Salt & Pepper
Balsamic Vinegar
2 Chicken Breasts
6 Figs, sliced
Salt & Pepper
Balsamic Vinegar
Preheat oven to 375 degrees.
Heat coconut oil in a large cast iron pan, or other oven safe pan, over medium-high heat.
Salt & pepper the chicken, then place in the pan. Let sear for about 2-3 minutes, then flip them and sear for another 2-3 minutes. When both sides are a golden brown color, turn off the heat. Toss in the sliced figs, making sure to get plenty of them on the chicken. Then pour 2 tablespoons- 1/4 cup of vinegar all over everything. Place in the oven and bake for 40 minutes, flipping half way through. Make sure when you flip them to place some of the figs back on the chicken.
Heat coconut oil in a large cast iron pan, or other oven safe pan, over medium-high heat.
Salt & pepper the chicken, then place in the pan. Let sear for about 2-3 minutes, then flip them and sear for another 2-3 minutes. When both sides are a golden brown color, turn off the heat. Toss in the sliced figs, making sure to get plenty of them on the chicken. Then pour 2 tablespoons- 1/4 cup of vinegar all over everything. Place in the oven and bake for 40 minutes, flipping half way through. Make sure when you flip them to place some of the figs back on the chicken.
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