Cookbook:Pepper-Crusted Chicken

Ingredients

 * 4 boneless skinless chicken breasts
 * Olive oil
 * Salt
 * ½ cup cracked black peppercorns
 * ¼ cup freshly squeezed lemon juice

Procedure

 * 1) Brush chicken with olive oil. Sprinkle both sides liberally with salt.
 * 2) Place pepper in a pie pan. Dredge chicken in black pepper. Let rest for 2–3 minutes.
 * 3) Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.
 * 4) Add chicken and cook 2 minutes per side, or until browned on both sides.
 * 5) Insert an oven-safe probe thermometer into one of the chicken breasts. Bake, pan and all, at 375°F until internal temperature reaches 165°F.
 * 6) Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm.