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.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 chicken breasts

Ingredients

• 3  tablespoons  moroccan mixed spice (Moroccan Spice Mix, #422399)
• 2  teaspoons  extra-virgin olive oil
• 1  lb boneless skinless chicken breast (about 4 breasts)
• 2  teaspoons  extra-virgin olive oil or 2  teaspoons canola oil (for cooking)

Directions

1. 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. Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through and juices are clear, about 4-6 minutes per side.
3. Serve.