#2 dill chicken

Another simple pan dish, again. ONE PAN... one man. Man pans, pan the man. I digress. This is an every day dish and has a high taste to cost ratio.

Note, the pesto is from left over, so I will not show how to make it here.

Ingredients:

• Chicken Breast
• Salt
• Dill
• Salt
• Black Pepper
• Capers
• Olive Oil
• Garlic Powder 

Tools: 

• A medium pan
• Plastic ziplock bag
• Fork. Yes, a fork is critical. It must not be a spork... Though it could be a series of knives tied together.
• A range. If you don' have one then you have a pretty boring domain.

Steps

1. Take the chicken breast and stab it with the fork as if you were reenacting that scene from psyco. Both sides, and the more stabs the better. 
2. Place the chicken in the ziplock bag with salt, olive oil, garlic powder, and dill. 
3. Leave it alone for an hour or two. Over night in the fridge even. 
4. Next oil your pan lightly and put it on medium to medium high heat. Remember, the chicken is coming with oil already on it, so too much here is way too much over all.
5. Take your chicken and slowly put it in the pan. Remember, sizzle rather then popping sounds is what you want. No sizzle makes chicken stick, and popping makes chicken burnt. 
6. In this day of massive, over sized chicken breasts, it is easy to find a 2 to 3 inch thick chicken breasts, cooking time may vary. but after a few, flip the chicken. It should be golden brown.
7. Pull off the pan when the chicken is done, plate it, and garnish with a little more dill and capers. 

Done.