Servings: 4 to 6
This recipe is based on a beef dish I enjoyed at the Inn of the Anasaizi in Santa Fe, New Mexico, which combined chili powder and cinnamon as a rub for filet mignon. with my preference for chicken, I couldn't wait to try adapting those spices to a simple pan-grill recipe.
1 tablespoon plus 1 teaspoon chili powder
1 tablespoon plus 1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon dried oregano
3 whole chicken breasts, boned and skinned,
halved and pounded to 3/8-inch thickness (6 pieces)
Mix the chili powder, cinnamon, salt, and oregano together in a small bowl.
Sprinkle the chicken pieces with the mixture on both sides and let stand for 30 minutes.
Heat a stove-top grill pan or cast iron skillet over medium high heat. Grill the chicken pieces until golden and cooked through, 3 to 4 minutes per side or until done.
Suggested Wine: Sparkling white wine méthode champenoise such as Gruet.
The Artful Chicken
By Linda Arnaud
Stewart Tabori & Chang, 2000
Hardback, $ 29.95
Color photographs throughout
Recipe reprinted by permission.
This page created June 2001
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