Tangy, moist and delicious chicken breasts, pan seared then finished in the oven.
Place each of the chicken breasts in a plastic bag or between two sheets of plastic wrap. With a meat mallet (or bottom of a heavy pan), pound the chicken until it is ¼-inch thick.
In a bowl, whisk together the lime juice, chopped cilantro, garlic powder, olive oil, salt and pepper.
Place the chicken in a shallow bowl or large resealable plastic bag. Add the marinade, toss to coat and refrigerate from 45 minutes to 2 hours.
Heat remaining tablespoon of olive oil in an oven-safe pan or cast-iron skillet over medium heat. Once the oil is hot, carefully take each chicken breast and let most of the juices from the marinade drain off before placing it in the hot pan to avoid splatter.
Sear chicken on both sides for 4-5 minutes until it's a nice golden-brown color (chicken will not be fully cooked).
Transfer the pan to a 350°F oven for 15-20 minutes until the meat is cooked through and no longer pink or when a cooking thermometer reads between 165°F-170°F.
Remove from the oven and let the chicken rest for 5-10 minutes before cutting. Loosely tent a piece of aluminum foil over the pan to keep chicken from getting cold.
Slice and serve.