Searing the chicken boosts and seals in the Southwestern flavor.
10m
PREP TIME
25m
COOK TIME
229
CALORIES
8
INGREDIENTS
Servings: 4
Ingredients
- 2 teaspoons McCormick Gourmet™ Ancho Chile Pepper
- 2 teaspoons McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/4 teaspoon McCormick Gourmet™ All Natural Mexican Oregano
- 2 tablespoons (plus 2 teaspoons) vegetable oil, divided
- 1 pound boneless skinless chicken breast halves
INSTRUCTIONS
- 1 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
- 2 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)
- 3 Bake 20 minutes or until chicken is cooked through
