Roasted Chicken Breast

Roasted Chicken Breast
  • Product Description:
    Chicken Breast with Breastbone removed

  • Weight:
    4 each

  • Starting State:

  • chicken breast with breastbone removed
  • 8oz. compound butter
  • 1/4 cup white wine
  • place about 1 1/2 or 2 tablespoons of butter under the skin of the chicken breast
  • on a per-heated cast iron griddle place chicken skin side down to crisp skin and cook
  • removed breast from griddle discard the excess fat and add left over butter and 1/4 cup of wine cook it until butter melts and form a pan sauce for chicken.
oven settings
  • Quantity: 4 chicken breast
  • Cooking Medium:

    cast iron skillet

  • Set Temperature: 450°F / 232°C
  • Cook Time: 4:30
Event % Time % Top Air % Bottom Air % Microwave
1 100% 50% 80% 60%
Chef's Notes

Roasted Chicken Breast can be serve with roasted fingerling potatoes and braised cabbage

search for recipe and settings in cook book.


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