ROASTED BONE-IN CHICKEN BREASTS WITH JALAPEñO CILANTRO SAUCE

Steps:

• Set a rack to the lower-middle of your oven and pre-heat to 325-degrees. And prepare a rimmed baking sheet by lining it with aluminum foil.
• Working with one breast at a time; trim away any excess fatty skin from the thick end of the breast. Carefully work your fingers under the skin to separate the skin from the meat. Leave the skin attached and the top, bottom, and at the ribs. Sprinkle each breast with just under 1/2 teaspoon of kosher salt, then lay the skin back in place. Poke 6 to 8 holes in the fat deposits of the skin using a paring knife. Set on the prepared baking sheet with the skin-side upwards. Repeat with remaining chicken pieces.
• Bake in 325-degree oven from 35-to-45 minutes until the chicken reaches 160-degrees. While the chicken bakes; prepare the sauce,
• Remove from oven when the chicken is ready, and pre-heat a 12″ regular skillet over a low burner for 5 minutes. Add 1 tablespoon vegetable oil and swirl so that the pan is evenly coated. Put chicken into skillet with the skin-side down, and turn up burner to medium-high. Cook for 3-to-5 minutes without moving the chicken; the skin will become crispy and well-browne
• flip the chicken and prop the thick-side of the breast is facing downward, continuing to cook for 1-to-2 minutes more until browned.
• Remove to serving platter and allow to rest, uncovered, for 5 minutes.
• SAUCE: Trim and coarse chop the cilantro. Stem and seed the jalapeños, if would want a spicier sauce include some of the seeds.
• Add all ingredients (except for olive oil) to your blender and process for 1 minute. Scrape the sides of the blender and continue to process for 1 more minute; until the sauce is smooth.
• With the blender running, slowly drizzle in the olive oil until it becomes incorporated. Empty into a serving bowl.