2 boneless skinless chicken breasts
Salt
Freshly ground black pepper
¼ cup olive oil
6–8 cloves garlic, minced
Heat oil in a large saucepan over very low heat. Add garlic cloves and cook 45 minutes.
45 minutes
Strain and reserve oil. Discard garlic.
Brush both sides of chicken with garlic oil. Sprinkle both sides of chicken liberally with salt and freshly ground black pepper. Set aside.
Coat a 10-inch cast iron skillet with garlic oil. Heat over high heat and add chicken breast. Cook until browned and slightly charred on both sides.
Insert a probe thermometer into one of the chicken breasts. Place the pan in the middle of a 375°F oven, and cook until internal temperature reaches 165°F.
Remove to a plate and cover with aluminum foil. Let rest 7 minutes before serving.
7 minutes