Building this website takes a lot of time. This recipe I made up on the spot as I did not want to take a break to cook, but I needed a full meal. This was the Thai influenced result...

A chilli/garlic/pepper seasoned previously plain chicken breast.

Easy to cook, hard to burn, and a full meal. The seasoning takes away the bland chicken breast tastlessness and takes little more than the boring meal to cook.

Once you learn a few little tricks like this you'll be considered a good cook too.

Ingredients:

250g Chicken Breasts, skin on (1/2 lb)
Extra Virgin Olive Oil
Chilli Powder
White Pepper (or Black Pepper)
Garlic And Herb Seasoning (I use McCormicks Brand)

Boiled Rice

Preparation:

Put some olive oil in the pan, heat pan, move oil around to cover the areas you'll be using to cook.

Put the chicken breast in the pan, skin side up, cook briefly until the meat cooks the outside. This is called searing the meat and keeps the juices in the meat while you cook the other side. Making the meat tastier and easier to eat.

Turn the chicken breast in the pan to skin side down (the fat helps to cook the chicken without burning the meat, often the skin will burn a little and stick to the pan thus saving the meat from the bad taste), drop a 1/5 of a cup of water into the pan, put the lid on and let the chicken steam as well.

After 5 minutes take the lid off the pan, and sprinkle the chilli, pepper and garlic & herb seasoning onto the chicken breasts. Put another 1/5 cup of water into the pan and put hte lid back on top.

Wait 5 minutes, open pan and cut one chicken breast though the thick part to check if it is cooked through. If not cooked through cook for another 5 minutes, repeat. Or just remove from heat if you know when it is cooked through.

Serve on rice. Sprinkle soy sauce over the chiken and rice.

Eat.

Watch The Video Recipe: