Smoky Salty Chicken Breasts

I found this recipe in Cooking Club magazine, (Feb/Mar 2010).This recipe showcases what a significant impact simple ingredients can have. Three spices-cumin, smoky paprika and sea salt- meet up in a rub that not only adds loads of flavor but gives the chicken a beautiful brick-red color. I tried this recipe and fell in love with it. You can adjust the amounts to your liking. I'm single so I only made 1 large breast, boy was I sorry I didn't make more.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons  smoked paprika
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon coarse sea salt, plus add'l for garnish
• 1⁄4 teaspoon  fresh groud pepper
• 4  bone-in skin-on chicken breast halves
• 1  tablespoon  extra-virgin olive oil

Directions

1. Heat oven to 375°F Line small rimmed baking sheet with foil, spray with cooking spray.
2. Combine all dry ingredients (1/2 tsp salt) in a small bowl. I used a zip top bag. Remove rib bone, if desired. Brush both sides of chicken with oil, cover with dry mix over both sides. Place on baking sheet.
3. .
4. Bake 45 to 50 minutes or untl chicken is golden brown and no longer pink in center. Serve sprinked with add'l sea salt.