Ingredients
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1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
4
-
-
-
-
-
-
-
-
Directions
Steps
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1
Done
|
Place the Chili Powder, Garlic Powder, Onion Powder, Cumin, Salt (if Using) and Allspice (if Using) in a Gallon-Size Zipper-Top Bag and Seal the Bag. Shake the Bag to Combine the Spices Thoroughly. (note: I Usually Omit the Onion Powder and Put in About a 1/2 Tsp Lemon Pepper. I Like That the Best!). |
|
2
Done
|
Place the Chicken Breast Halves, One at a Time, Between Two Sheets of Waxed Paper or Plastic Wrap and Pound Them With Several Whacks of a Meat Mallet or Rolling Pin So That They Are an Even 1/2 Inch Thick. Peel Off the Paper. (each Serving Should Be About 6 Ounces, So If the Breast Halves Are Large, Cut Them in Half Lengthwise.). |
|
3
Done
|
Place the Chicken Pieces in the Bag With the Spices, Seal It, and Shake Until the Chicken Is Coated With the Spice Mixture. Set the Bag Aside. |
|
4
Done
|
Heat the Oil in an Extra-Deep 12 Inch Skillet Over Medium Heat. Add the Chicken Pieces and Cook Until Lightly Browned on the First Side, 4 to 5 Minutes. Turn the Chicken and Cook Until No Longer Pink in the Center, Another 4 to 5 Minutes. |
|
5
Done
|
Transfer the Chicken to a Platter and Serve. |
|
6
Done
|
a Salad Would Be Great Alongside. My Family's Favourite Is Deep Browned Potatoes (recipe #47957) and Corn. |
