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Ingredientes
- 2 lbs. boneless chicken breast
- 1 head of Anise - quartered
- 2- 3 tbs. olive oil
- Rub for the Chicken Breast:
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. black pepper
- ½ tsp. paprika
- ½ tsp. dried oregano
- For the Anise:
- ¼ - ½ tsp. salt
- ¼ - ½ tsp. pepper
- 1 – 2 tbs. olive oil
- Grated Romano or Parmesan cheese
Direcciones
- For Chicken Breast:
- Combine the ingredients for the rub in a small bowl. Rub this all over the chicken breast.
- Heat a large frying pan with 2 tbs. olive oil. Place the chicken in the pan over a medium heat and sauté. Cover the pan slightly; when the chicken gains a nice golden color on one side; turn over and continue cooking on the other side. Do not cook the chicken on a high heat; this will dry out the chicken.
- The chicken is done when the meat is slightly firm to the touch and the juices run clear. Let the chicken rest at least 5 minutes before slicing to keep it from drying out.
- For the Anise:
- Place the quartered anise in the pan that the chicken was just cooked in.
- Drizzle a tbs. of olive oil over the anise and season it with the salt and black pepper.
- Grill the anise until a nice golden color is reached on both sides.
- Serve with grated Romano or Parmesan cheese and a squeeze of lemon if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 323 | |
| Calories from Fat 213 | 66% |
| Total Fat 23.85g | 30% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.15g | |
| Cholesterol 78mg | 26% |
| Sodium 477mg | 20% |
| Potassium 280mg | 8% |
| Total Carbs 0.58g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.09g | 0% |
| Protein 25.65g | 41% |
