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CHICKEN - PAN FRY - Spice-Rubbed Chicken Breasts
Nb persons: 4
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| Spice-Rubbed Chicken Breasts DMN 9/4/13 | |
| 2 | boneless, skinless chicken breasts,, (about 1 pound) |
| 1 tablespoon | olive oil |
| 1 tablespoon | brown sugar |
| 1 teaspoon | ground cumin |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | onion powder |
| 1/2 teaspoon | sweet paprika |
| 1/2 teaspoon | dried thyme |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | ground pepper |
| 1/4 teaspoon | ground allspice |
Set the chicken breasts on a cutting board and slice horizontally across the piece to create 2 thinner halves. One at a time, cover each half with plastic wrap, then use a meat mallet to pound to an even thickness. Drizzle the pounded halves with the olive oil and rub all over.
In a small bowl, combine the brown sugar, cumin, garlic powder, onion powder, paprika, thyme, salt, pepper and allspice. Rub the mixture over both sides of each of the 4 pieces of meat.
If cooking on the grill, heat to medium heat. Cook for 2 minutes per side. If cooking on the stovetop, in a large skillet heat 1 tablespoon of canola oil over medium-high. Cook for 2 to 3 minutes per side, or until the chicken reaches an internal temperature of 160 degrees. Let rest for 5 minutes. Makes 4 servings.
Read more here: http://www.miamiherald.com/2013/08/15/3559776/spice-rubbed-chicken-breasts.html#storylink=cpy
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