Stove top instructions:

1. Remove your chicken breasts from the packaging and trim any fatty pieces.  Place the chicken breast onto a cutting board, cover the raw chicken with a layer of plastic wrap or parchment paper, and pound the chicken breast using the flat side of a meat mallet.  Pound the chicken breast until each piece is about 1 inch thick.  
2. In a small bowl, combine the smoked paprika, kosher salt, onion powder, garlic powder, dried oregano, yellow mustard powder and black pepper.  
3. Liberally season both sides of the chicken breast pieces with the seasoning blend.  You may have some seasoning left over.  You can discard any leftover seasoning blend or save for later use.  
4. Heat a large cast iron skillet over medium heat.  Add the extra virgin olive oil and butter to the hot pan.  When the oils are hot, place the chicken breast pieces in a single layer into the pan.  
5. Cook the chicken for 5-6 minutes per side over medium heat.  Do not try to move the chicken around in the pan.  The chicken will naturally release from the pan when it's ready to flip.
6. Check the internal temperature of the chicken with a digital meat thermometer.  If the chicken is at least 165°F then you can remove it from the pan and transfer to a cutting board.  If the chicken has not yet reached 165°F, then continue cooking until the chicken is cooked through. 
7. Let the chicken rest for 10 minutes before slicing.  Serve and enjoy! 

Oven Instructions: 

1. Preheat your oven to 425°F.  Remove your chicken breasts from the packaging and trim any fatty pieces.
2. In a small bowl, combine the smoked paprika, kosher salt, onion powder, garlic powder, dried oregano, yellow mustard powder and black pepper.  
3. Liberally season both sides of the chicken breast pieces with the seasoning blend.  You may have some seasoning left over.  You can discard any leftover seasoning blend or save for later use.  
4. Heat a large cast iron skillet over medium heat.  Add the extra virgin olive oil and butter to the hot pan.  When the oils are hot, place the chicken breast pieces in a single layer into the pan.  
5. Sear the chicken for 5-6 minutes on one side.  Flip the chicken breast over and immediately transfer your skillet to the preheated oven. 
6. Roast the chicken for 10-15 minutes, until the internal temperature reaches at least 165°F.  If after 15 minutes the chicken still has not reached 165°F, then continue cooking the chicken until it's cooked through. 
7. Remove the chicken from the oven, transfer to a cutting board and let rest for 10 minutes before slicing.  Serve and enjoy!