Recipe Image

Moroccan-Spiced Chicken Breasts

  • 15 m
  • 45 m
Steve Johnson
“The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix.”


    • 3 tablespoons plus 2 teaspoons Moroccan Spice Mix, (recipe follows)
    • 2 teaspoons extra-virgin olive oil
    • 4 boneless, skinless chicken breasts, (1 pound)
    • 2 teaspoons canola oil


  • 1 Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for 30 minutes.
  • 2 Heat oil in a large nonstick skillet over medium-high heat. Saute the chicken breasts until cooked through, about 4 minutes per side.
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