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Searing the chicken boosts and seals in the Southwestern flavor.
2 teaspoons McCormick Gourmet™ Chile Pepper, Ancho
2 teaspoons McCormick Gourmet™ Cumin, Ground
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/4 teaspoon McCormick Gourmet™ Oregano, Mexican
2 tablespoons (plus 2 teaspoons) vegetable oil, divided
1 pound boneless skinless chicken breast halves
Mix ancho chili pepper, cumin, sea salt, black pepper, cinnamon and oregano with 2 teaspoons of the oil in large bowl. Rub on chicken to evenly coat. Refrigerate 30 minutes.
Preheat oven to 350°F. Heat remaining 2 tablespoons oil in large skillet on medium-high heat. Add chicken; sear 1 minute per side. Transfer chicken to baking dish (or leave in the pan if it is oven-proof).
Bake 20 minutes or until chicken is cooked through.
Serving Suggestion: Serve with Fire Roasted Tomato and Chipotle Salsa for more Southwestern flavor.
(Amount per serving)
tasty, definitely make it with the salsa
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