SOLO CHICKEN BREAST WITH HONEY RUM SAUCE
The Chicken Breast is seared whole to preserve the moisture in the meat, but sliced before presentation to take full advantage of the sauce. I would match this dish with a fresh vegetable and pasta or rice.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine the Mayonnaise, Honey and Rum and set aside.
- Pat the Chicken Breast dry, apply the Pepper and Olive Oil to both sides.
- Sear in a very hot frying pan (cast Iron works great) 4 minutes on each side.
- Let the chicken rest for a couple minutes, and then slice.
- Serve over cooked rice or pasta, and drizzle the sauce over the meat.
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