Thursday, July 10, 2008

Moroccan Spiced Chicken

2 boneless, skinless chicken breasts
1/4 cup Moroccan spice mix
1/4 cup all purpose flour
2 tablespoons olive oil

Remove tenders from chicken breast and set aside for another use. Using a heavy frying pan, pound the chicken breasts until they are half an inch thick. Rub spice mix on both sides of the chicken and refrigerate for at least one hour.

Lightly coat the chicken breasts with flour, shaking off excess. Heat frying pan and add olive oil. Sauté chicken for two to three minutes on each side. Remove from pan. Allow chicken to rest for two or three minutes, then serve.

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