Brined Chicken Breast with Sautéed Onion Dipping Sauce

Ingredients:

• Freshly-ground black pepper to taste
• 2-3 lbs. boneless chicken breast
• 1 tsp. cumin
• Juice of 1 lime
• 1 tsp. lemon juice
• 1 Tbs. dried oregano
• Salt to taste
• 3 tablespoons sugar
• 1 sweet onion – sliced
• 3 Tbs. vinegar
• 3 1/2 cups water

Instructions:

1. Sauté the onion in a tablespoon of olive oil until transparent. Let the onion cool.
2. Place the onion in a food processor and add the rest of the ingredients. Give a few good chops until the desired consistency is reached. Place in a container and refrigerate.

Instructions:

1. Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.
2. Remove from the brine and cut the chicken into desired sized pieces.
3. Heat a 10 inch frying pan with 2 tablespoons of olive oil.
4. If the chicken is cut into ¼ to ½ inch thickness it should take about 6 to 10 minutes over medium heat; turning the chicken pieces occasionally to sauté evenly. Do not overcrowd the pan.
5. Serve with the onion dipping sauce.

Read More