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I need some easy fried or grilled boneless chicken breast recipe?

FYI: I’m not a good cook. Most specially on frying, I always tend to burn the outside and the insides are left uncook sometimes it still have blood on it I like my chicken or meat well done). I need some easy recipe and easy instruction. As of now I don’t have any oven and I only have grilled pan. I like garlic and butter in my food.
Thankyou!
PS: I already boiled my chicken breast so i’ll know that it’s really cook.
I don’t like pasta. I’m going to eat this with rice. And I don’t want to waste money since I already have chicken breast to cook. Please I really need help!
I thank you all for trying to help (Not you Sage and Jasper), but those seem so hard to follow plus those ingredients…. Like I said I don’t cook and also a failure in cooking. I just need a coating or easy recipe without weird ingredients.

Here’s a great tip to make sure you don’t under-cook your chicken breasts before the outside gets too dry and overdone:
Place chicken in a gallon size plastic ziploc baggie. With the smooth side of a mallet or skillet, pound the chicken breast out evenly and fairly gently until you have broken down all the fibers, and you can push your finger all the way through the meat (approximately 1/4″). Be patient, this step done right makes all the difference. Season with salt and pepper. Dredge the chicken in some flour(1/4C.) seasoned with salt (1t.), pepper (1/2t.) and 1/8t. cayenne pepper (opt.). In a hot skillet with olive oil over medium -high heat, pan fry the chicken until the edges are done, and the meat is “sweating” on top. Turn the chicken, and cook until the chicken is no longer pink (a paring knife carefully inserted in the center shows the doneness). Drain briefly on a PT. Cover with aluminum foil to keep warm if you are making sauce, Serve with baked asparagus with lemon and garlic chips and roasted rosemary new potatoes. This method keeps the chicken moist and tender, even if it is slightly overcooked. You can serve this chicken with mushroom sauce, lemon-wine sauce or a basil-lemon cream sauce. Enjoy!

Basil-Lemon Cream Sauce

4t. Lemon Juice and zest of 1 lemon
2T. Basil Leaves fresh, chopped
1/2t. Sugar
2T. White Wine
1/2C. Heavy Cream
2C. Chicken Broth low sodium
1T. Oil
1T. Butter
3T. Flour

Heat oil and butter in a skillet over medium heat. Add flour and cook until blonde, 2-3 minutes, stirring frequently. Slowly add chicken stock, stirring continuously until incorporated. Combine lemon juice, zest, sugar and white wine. Flavor the sauce with the mixture. Add chopped, fresh basil leaves. Slowly add cream and heat through. Drizzle over pan-fried chicken breasts. Serve hot.

Oven Chicken Breast Recipe

Oven Chicken Breast Recipe

Tyler Florence’s Oven Roasted Turkey Breast with Homemade Cornbread Stuffing Recipe?

I am looking for Tyler Florence’s Oven Roasted Turkey Breast with Homemade Cornbread Stuffing recipe. AOL has the video and step by step recipe, but the full written out recipe with the ingredients is wrong(They give some chicken recipe). The foodnetwork does not have it and only gives a link to AOL which does not help since the recipe is wrong on AOL. Does anyone have the recipe they can me. And I repeat, it’s not on foodnetwork!!!!! It’s on AOL, but the recipe is wrong, and I have tried to contact them many times but never have gotten through because the emails come back as undeliverable. Please do not give me links to a recipe for roasted whole turkey or cornbread stuffing because this is a Turkey Breast you put the stuffing in and roll it and tie, then sear and then roast so the cooking times and temps are different. Please, please can someone help????!!!!! Thanks

You are so right! But this is all I could find for you.

Oven Roasted Turkey Breast and Cornbread Stuffing

Begin by making cornbread stuffing. Melt half the butter in a pan over medium heat and toss in apple cubes. Cook for approximately 2 minutes until apples are a light brown and then set aside in large bowl. In the same pan melt remaining butter and add rosemary and sweet Italian sausage. While cooking, break up Italian sausage and cook until lightly browned, then add onions and continue cooking for 10 minutes until soft and golden. Add sausage mixture to apples in large mixing bowl, along with cornbread pieces. Season well with salt and pepper, and give it a good toss until well combined. In a separate bowl whisk together egg, cream and stock, and pour that over cornbread. Stir stuffing together and set aside in refrigerator. Now begin to butterfly turkey breast. Use a sharp, thin knife to cut down the length of turkey breastbone to remove the breast. Cut breast parallel to the board, almost in half, just stopping short of the outside edge. Open out the two halves as if you were opening a book. Now you?ve got a large piece of meat that will cook evenly and is thin enough to roll. Lay turkey breast flat. Sprinkle cut surface of the turkey with salt and pepper and then spread out the stuffing ½ inch away from edge so the breast can be rolled and tied. Start with left side and roll turkey over filling and into a cylinder. Tuck in ends if you need to contain stuffing. Then, using four pieces of kitchen twine, tie turkey in four places and season all over with salt and pepper. In a large roasting pan heat three tablespoons of olive oil until smoking hot. Put turkey in roasting pan and sear all over. When seared, transfer pan to oven and roast for about 20 minutes. (Test with meat thermometer; internal temp should reach 160 F). Take turkey out of oven and let rest for 5-10 minutes, then cut crosswise into slices.

Oven Chicken Breast Recipe

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