2 large boneless skinless chicken breasts (about 10 ounces each)
DIRECTIONS
in a small bowl mix together the oil, smoked paprika, salt, pepper, onion, and garlic until well combined.
Rub the spice mixture evenly all over the chicken breasts then wrap the chicken tightly in foil and refrigerate for about 24 hours.
Take the chicken breasts out of the refrigerator and set aside.
Preheat the oven to 300°F.
Heat a large cast-iron skillet over medium-high heat.
When the skillet is very hot lay the chicken breasts in the pan and cook until the chicken is well browned on one side, about 2 minutes.
Flip the chicken breasts over and brown the other side, about 2 more minutes.
Place the skillet in the preheated oven and cook for about 20 minutes or until the chicken is cooked through (165°F), depending on the thickness of your chicken.
Take the chicken out of the oven and let sit to cool for about 15 minutes.
Put the chicken in an air tight container and refrigerate for at least 6 more hours.
Take the chicken out of the refrigerator then use a sharp knife to slice very thin.
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