Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Spicy Chicken
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4 tablespoons extra virgin olive oil, divided |
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½ teaspoon chili powder |
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½ teaspoon ground cumin |
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½ teaspoon paprika |
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½ teaspoon coarse salt |
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½ teaspoon black pepper |
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4 chicken breasts |
To make the marinade, combine 2 tablespoons olive oil with all the spices in Tupperware. Add the chicken pieces and turn to coat well. Refrigerate and let sit several hours or overnight.
Preheat oven to 350. Heat a skillet over medium heat for two minutes. Add olive oil and swirl to coat the bottom. Add the chicken and cook two minutes per side. Transfer to baking dish and bake 20-30 minutes (depending on thickness).
NOTE: We really like spicy things and really enjoyed this. It was from my Low Carb cookbook and has only 1 gram of carbs per serving. It is a recipe for thighs, but I used skinless boneless breasts instead. I served it with sautéed zucchini and the Heirloom Tomato Salad. The tangy marinade in the tomatoes was a nice complement to the spicy chicken!