ZESTY CHICKEN CUTLETS
List of Ingredients
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 1/2 pounds boneless, skinless chicken breast halves
Salt
2 teaspoons vegetable oil
Recipe
In small bowl, mix together chili powder, garlic powder, onion
powder, cumin and allspice. Stir well.
Place chicken breast halves, 1 at a time, between 2 sheets of waxed
paper or plastic wrap. Pound breasts with several whacks of a meat
mallet or rolling pin to make them an even 1/2 thick. Peel off paper.
Each serving should be about 6 ounces, so if the breast halves are
large, cut them in half lengthwise.
Sprinkle chicken with salt to taste. Rub one side of each chicken
piece with a generous amount of the seasoning mix (about 1/2 teaspoon
per breast half). Set aside.
Heat oil in an extra-deep, 12-inch nonstick skillet over high heat.
Add chicken pieces to the skillet, seasoned side down, and cook until
lightly browned on the first side, about 2 minutes. Turn chicken,
reduce heat to medium-high, and cook until no longer pink in the
center, approximately 3 to 4 more minutes. Serve at once.
Yield: 4 servings.
Note: This dish is mild enough for children. If you want spicy
chicken, add a pinch or so of ground red (cayenne) pepper to the
seasoning mix.
This recipe was published in Food on Monday, May 7, 2001 in the St.
Louis Post-Dispatch.
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