Stupidly simple. Za’atar is a middle eastern spice blend, made up mostly of thyme, oregano, marjoram and sesame seeds with a bit of citrus tossed in. If you have trouble finding it, just sub in poultry seasoning or thyme and toasted sesame seeds. Not entirely the same, but who knows, you might come up with an even better blend. The point here, is to try something just a tiny bit different on those predictable ‘same old’ chicken breasts.
Za’atar Chicken Breasts
2 boneless, skin on, chicken breasts
salt and pepper
1 Tablespoon canola oil
1 1/2 Tablespoons Za’atar
Heat oil in heavy frying pan over medium heat. Pat chicken breasts dry and season both sides with salt and pepper. Add to frying pan , skin side down and cook until , 6 – 10 minutes (depending on thickness of breasts), until sides of chicken start to turn white and become opaque. Turn breasts over, lower heat, partially cover pan and continue cooking another 6 – 10 minutes.
Sprinkle Za’atar seasoning over both sides of breasts and cook another minute. (a meat thermometer inserted into thickest part of breast should read 170F). Remove from pan, set on plate and tent with foil. Let rest for at least 5 minutes. This finishes the cook on the meat and prevents all the juice from running right out the second you cut into it. Failing to rest any meat will result in a flavourless, rubbery mass, so have patience and let it rest. Mix yourself a dinner cocktail , set the table, toss the salad or pay a bill on line, while you wait. Just be sure to wait!!