Holy Cow! So after only 15 months in business, it's official - we will be selling Pete's Paleo grub at the SoCal CrossFit Regional! We are very proud and excited to have the opportunity to feed all these awesome people and spread the good word about what's going on in our world. Most importantly, the news of our launch into being a national company. Brined and Skillet Roasted Chicken Breast Serves 4 Start this 1 day ahead of time 4 chicken breasts 6-8 oz each Brine 3 T salt 1 T black peppercorns, whole or cracked 1 sprig rosemary, or thyme, marjoram or oregano (whatever sinks your ship) 3 crushed garlic cloves 1 bay leaf 1 T honey enough water to cover all ingredients in sauce pot ice Add all ingredients to small sauce pot, cover with water about 1 ½” total water in pot. Bring to a boil and continue to boil for about 3 minutes. We are making a spice tea if you will for the chicken breasts. Now add brine to ice in Tupperware, bowl, or vessel that will hold all the chicken breasts as well as brine. Once brine is cooled down in ice, add chicken breasts. Cover and place in refrigerator for 24 hours. Magical things are happening during this time. Check out the technique section for my food geek explanation. After 24 hours, preheat oven to 375F and take chicken breasts out and discard brine. Pat the chicken dry with paper towel and let sit at room temp covered for about 20 minutes so it can come down to better temp for cooking. You don’t want to cook proteins, except for fish, right out of fridge. They will be GBD (Golden, Brown, Delicious) on outside and still raw in the center. No bueno. Warm cast iron skillet to medium high and add 1 T coconut oil or ghee. Add dried chicken to pan (no reason to season, that’s we brined). Cook for about 4-6 minutes on one side, once it is GBD turn over and place in oven for 12 minutes. Take out of oven, BE CAREFUL HOT AND HEAVY PAN, rest chicken for 4 minutes before slicing and serving or serving whole.