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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Season the chicken breasts with salt and black pepper, then sprinkle all over with the paprika and cayenne.

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  • In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the chicken breasts, skin side down, and cook over moderately high heat just until the skin is crisp, about 2 minutes; turn the breasts over. Transfer the skillet to the oven and bake the chicken for 25 minutes, or just until cooked through.

  • Meanwhile, in a small skillet, cook the sunflower seeds over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate to cool. In a blender or food processor, blend the remaining 1/3 cup of olive oil with the marjoram, parsley and lemon juice. Add the toasted sunflower seeds, season with salt and puree the sauce until smooth, about 2 minutes.

  • Set the chicken on plates and top with the sauce. Serve at once with buttered egg noodles.

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