Spiced chicken breast
- Chicken Breasts1/2180 g / .3 lb
- Salta sprinkle2 g
- Chili Powdera sprinkle
- Cumina sprinkle
- Cooking oilas neededfor searing
Step 2: Season & sear the chicken breast.
Thin out the chicken breast to an even, flat size by butterflying it with a knife (cutting it open like a book). Season evenly with salt on all sides, then generously cover all sides with a generous coating of the spices.
Preheat a pan or griddle over high heat. Once smoking, add enough oil to coat the cooking surface. Add the chicken to the pan, then allow to undisturbed for a few minutes to develop a deeply crust.
Flip to sear the other side. Remove from the heat once the bottom has also developed a crust and the internal temperature of the breast reaches 155°F/68°C. Set aside.
Step 2: Season & sear the chicken breast.
Spiced chicken breast
- Chicken Breasts1/2180 g / .3 lb
- Salta sprinkle2 g
- Chili Powdera sprinkle
- Cumina sprinkle
- Cooking oilas neededfor searing
Thin out the chicken breast to an even, flat size by butterflying it with a knife (cutting it open like a book). Season evenly with salt on all sides, then generously cover all sides with a generous coating of the spices.
Preheat a pan or griddle over high heat. Once smoking, add enough oil to coat the cooking surface. Add the chicken to the pan, then allow to undisturbed for a few minutes to develop a deeply crust.
Flip to sear the other side. Remove from the heat once the bottom has also developed a crust and the internal temperature of the breast reaches 155°F/68°C. Set aside.