1 tablespoon cooking oil (such as avocado or olive oil)
Instructions
POUND CHICKEN: Place one of the chicken breasts in a heavy duty gallon sized storage bag. Lay the bag and chicken flat on a large cutting board. Use a meat mallet to firmly pound the chicken to ½ inch thickness. Remove the pounded chicken to a separate plate and repeat the process with the second chicken breast.
SEASON CHICKEN: Sprinkle seasoning blend evenly over both sides of each chicken breast (approximately ¼ teaspoon per side)
HEAT SKILLEt: Add the cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the skillet.
COOK CHICKEN: Add the chicken breasts to the skillet and cook for about 5 minutes without flipping. Flip the chicken and then cook on the second side until well browned and cooked through (While you can safely remove the chicken at 160°F and allow for some carryover cooking, 165°F is the safest temperature to ensure the chicken is cooked completely.)
SERVE: Transfer the chicken to a clean cutting board and allow it to rest for five minutes before serving.
