GOLDEN VALLEY, Minn. -- Chef and culinary instructorTerry John Zila shared his favorite recipe for pan roasted chicken with KARE 11 Today Tuesday morning.

For more information about Terry John Zila and his upcoming classes,

You can also check out his blog at

Pan Roasted Chicken Breasts with Apricot Glaze
Serves 4

*Chef's note: a non-stick skillet with a heat-proof handle is ideal for preparing these

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper

Apricot Glaze:
¼ cup apricot jam, melted
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1/8 teaspoon Cayenne pepper

1. Preheat oven to 350°F.
2. Heat olive oil and butter in a non-stick skillet over medium-high heat.
3. Salt and pepper chicken breasts and place in sauté pan. Sauté chicken for about 4 minutes on each side to brown, using tongs, not a fork, to turn the chicken. It is important not to pierce the chicken during the cooking process in order to retain the internal juices. Remove pan from heat.
4. In a glass bowl, whisk together the apricot jam, salt, black and cayenne peppers. Using a pastry brush, brush the browned breasts with the glaze and place the skillet in the preheated oven until internal temperature reaches 160°F.
5. Serve with s dollop of spice guacamole over the top of each breast.

Pan Roasted Chicken Breasts
Serves 4

4 boneless, skinless chicken breasts
1 tablespoon unsalted butter
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 garlic cloves, peeled and minced
2 tablespoons dry vermouth
1 teaspoon lemon juice

1. Preheat oven to 350°F. Pat the chicken dry and set aside.
2. Heat the butter and oil in a large skillet over medium heat.
3. Season the chicken with salt and pepper, then place the chicken in the skillet in a single layer. Sauté chicken breasts until well browned.
4. Turn the chicken over, add the garlic and sauté breasts on the other side until well browned. Remove chicken from heat and place on a heat proof pie plate. Set aside.
5. Return skillet to heat and add the vermouth and lemon juice. Cook the liquid, stirring, until slightly thickened. Pour sauce over chicken, cover plate with foil and place in preheated oven to finish baking while the Alfredo is being made. An instant-read thermometer inserted into the thickest part of the chicken breast should real 160°F before removing chicken from oven.

Spicy Guacamole

4-5 avocados, peeled, seeded and diced
½ red onion, peeled and chopped
½ cup chopped cilantro
3 cloves garlic, peeled and diced
3 Serrano chilies, seeded and diced
1 teaspoon cumin
The juice from 1 lime
The juice from ½ lemon
Salt to taste
2 roma tomatoes, seed and dice (for color)

1. Mix all ingredients and allow to sit for an hour or so.

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