Tuesday, July 13, 2010

Chili Chicken with Avocado Sauce

Serves 4

2 tsp. chili powder
1/2 tsp. ground cumin
4 (1 – 1 1/2 lb.) boneless skinless chicken breasts

Heat iron skillet until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while preparing chicken breasts.

Combine chili powder and cumin. Sprinkle chicken with salt and coat with spices.

Brown chicken breasts in seasoned skillet, 2 minutes on each side. Cover, lower heat and cook until just done, about 5 more minutes.

Put chicken on plates and cover with avocado sauce.

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