Moroccan-Spiced Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix. From EatingWell magazine, May/June 1995. NOTE: Dietary Exchanges: 3 lean meat, 2 fat Preparation time does not include marinating time. Ingredients:
3 tablespoons moroccan mixed spice (moroccan spice mix, #422399) |
2 teaspoons extra-virgin olive oil |
1 lb boneless skinless chicken breast (about 4 breasts) |
2 teaspoons extra-virgin olive oil or 2 teaspoons canola oil (for cooking) |
Directions:
1. Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for at least 30 minutes, preferrably 1-2 hours.
2. Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through and juices are clear, about 4-6 minutes per side.
3. Serve.
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