Oven-baked chicken breasts with lemon-mint sauce

Ingredients:

Chicken

• 4 boneless, skinless chicken breast halves
• 2 tbsp. l. olive oil

Lemon-mint sauce

• 1 clove garlic, peeled
• 1/4 teaspoon salt
• 0.5 cup chopped parsley
• 1/3 cup chopped mint
• 1.5 tsp ground black pepper
• Juice and zest of 1 lemon
• 1/3 cup olive oil

Preparation:

1. Preheat oven to 230°C.
2. Heat a large oven-safe skillet over medium-high heat. Add olive oil and swirl the pan to coat the bottom. Season the smooth side of each breast with salt and pepper. Place them in the skillet, seasoned side down, and cook, without turning, until golden brown and crisp, about 3-4 minutes.
3. Season the top side of the chicken with salt and pepper and turn. Broil for 1 minute on the stovetop, then transfer the pan to the oven and roast until the internal temperature of the breast reaches 165°F (74°C) on a meat thermometer, about 6-8 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.
4. SauceCrush the garlic clove, sprinkle with salt, and mash with the side of a knife to form a paste. Transfer to a blender along with the parsley, mint, pepper, lemon zest, and juice. Puree, then slowly whisk in the olive oil. Transfer to a small bowl and season with salt to taste. Deglaze the pan with the sauce, if desired, and serve with the chicken.
   
   Note
   
   This sauce is also great for steaks and pork chops..