Hot Chili Oil Infused Chicken

This chicken is soooo moist. I always cover my chicken breasts when pan-frying, as it keeps the moisture locked in. 

4-5 TBSP Quintessence Chilli Infused Oil (Rainbow Foods)
2 Chicken Breasts

Marinate overnight chicken breasts (or legs and thighs) in an oil infused with chili peppers. Or brush chicken with favourite oil and sprinkle with red chili peppers.

Heat cast-iron pan (med-low). Add 2 TBSP canola oil. Add marinated chicken and brown both sides. Cover with lid to steam. Flip chicken every 4 minutes until cooked through, approximately 15-20 minutes. Serve with Herb Potato Wedges and Romaine Sauerkraut Salad.