Sunflower Chicken

What's tender, and crunchy, and delicious? This Chicken!

Tender chicken breast coated with sunflower seeds and herbs with a light red wine jus.
-2 tablespoons of butter go in the skillet
-2 fresh, juicy chicken breasts go on top
-in a bowl: smash 2 tablespoons of sunflower seeds, 1 tablespoon sunflower oil, 1 garlic clove, 3 sprigs of fresh thyme leaves, 1 sprig of fresh Rosemary leaves
-Spread all that on top of the chicken
-Salt, Pepper
-throw in a bay leaf, another full sprig of Rosemary
-add about 20 oz of chicken, beef, or veggie stock, or 10 oz of water
-Slide into a preheated oven at 350F for about 5-7 minutes
-Let the juices melt and flow, the tender crust will moisten
-Now, transfer to the broiler (set on HI) for another 7-10 minutes
or until the crust is golden brown and the chicken is tender.
-Take it out of the broiler, remove the chicken to a plate.
-Place the skillet on the stove and reduce the liquid on medium flame.
-Add 3-4 tablespoons red wine. Reduce some more.
-Turn off the heat, add 1/2 table spoon of butter, mix with spoon and pour the jus over the chicken.....

So tender and crispy and flavorful...its perfect and fast!

tip: sometimes the Rosemary is hard to chew after its done cooking....so, instead of puting it in the crust, just put it in the skillet and let the meat absorb the flavors.

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