PAN FRIED CHICKEN BREAST with Oregano Garlic Butter

1 garlic clove
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh oregano
1/4 teaspoon dried hot red pepper flakes
4 chicken breast halves with skin and bones (2 to 2 1/4 lb)
1 tablespoon olive oil


Mince garlic and mash to a paste with salt using a large heavy knife.
Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.


Read More http://www.epicurious.com/recipes/food/views/Panfried-Chicken-Breasts-with-Oregano-Garlic-Butter-108172#ixzz0lyFA6yfF