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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Five-spice powder is a Chinese seasoning shortcut combining multiple flavors in one convenient package. Adapted from . olive oil, five-spice powder, salt, ground pepper, chicken breasts cvt Ingredients:
2 teaspoons extra-virgin olive oil, divided |
1/5 teaspoon anise seed (subbed for 1 teaspoon five-spice powder not in db) |
1/5 teaspoon fennel seed (subbed for 1 teaspoon five-spice powder not in db) |
1/5 teaspoon ground cinnamon (subbed for 1 teaspoon five-spice powder not in db) |
1/5 teaspoon whole cloves(subbed for 1 teaspoon five-spice powder not in db) |
2/5 g ground black pepper (subbed for 1 teaspoon five-spice powder not in db) |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground pepper, plus more to taste |
3/4 pound boneless, skinless chicken breasts, trimmed of fat, net from 1 pound fresh |
Directions:
1. Preheat oven to 450°F. Combine 1 teaspoon oil, five-spice powder, 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture into both sides of the chicken breasts.
2. Heat 1 teaspoon oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, 3 to 5 minutes. Turn them over and transfer the pan to the oven. Roast until the chicken is just cooked through (an instant-read thermometer inserted into the center should read 165°F), 6 to 8 minutes. Transfer the chicken to a cutting board; let rest for 5 minutes (it will finish cooking as it rests).
3. MAKE AHEAD TIP: Refrigerate the cooked chicken for up to 2 days. Slice and serve chilled on top of salad greens with a citrus dressing.
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