Pan Seared Chicken Breast

Heat oil in a large saucepan over low heat. Add garlic cloves and cook 45 minutes.

Strain and reserve oil. Discard garlic.

Brush both sides of chicken with garlic oil. Sprinkle both sides of chicken liberally with salt and freshly ground black pepper. Set aside.

Pour enough garlic oil to coat a 10 inch cast iron skillet into aforementioned pan. Heat over high heat and add chicken. Cook until browned and slightly charred on both sides.

Insert a probe thermometer into one of the chicken breasts. Place the pan in the middle of a 375 degree F oven and cook until internal temperature reaches 165 degrees F.

Remove to a plate and cover with aluminum foil. Let rest 7 minutes before serving.