Ingredients
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3
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2
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1
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2
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Directions
Moroccan-Spiced Chicken Breasts, 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 , This was a great recipe used recipe#422399 , but used less spice so my three year old could eat it too I don’t feel like we missed any flavor with less heat, but I’m sure it’s great with the spicyness! The whole family loved it! Made for PAC spring ’11
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Steps
1
Done
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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
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium-High Heat. Saut the Chicken Breasts Until Cooked Through and Juices Are Clear, About 4-6 Minutes Per Side. |
3
Done
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Serve. |