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Chicken is kept cold during
distribution to retail stores to prevent the growth of bacteria and to increase
its shelf life. Chicken should feel cold to the touch when purchased. Select
fresh chicken just before checking out at the register. Put packages of chicken
in disposable plastic bags (if available) to contain any leakage which could
cross-contaminate cooked foods or produce. Make the grocery your last stop
before going home. |
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Zesty Chicken Cutlets
1 t. chili powder
1 t. garlic powder
1 t. onion powder
1/2 t. ground cumin
1/4 t. allspice
1 1/2 lbs. boneless, skinless chicken breast halves
salt to taste
2 t. vegetable oil
In a small bowl, mix together the chili powder, garlic powder, onion powder,
cumin and allspice. Stir well to thoroughly combine.
Place the chicken breast halves, one at a time, between two sheets of wax paper
or plastic wrap. Pound the breasts with several whacks of a meat mallet or
rolling pin to make them an even half-inch thick. Peel off the paper. Each
serving should be about 6 ounces, so if the breast halves are large, cut them in
half lengthwise.
Sprinkle the chicken with salt to taste. Rub one side of each chicken piece with
a generous amount of the seasoning mix (about 1/2 teaspoon per breast half). Set
aside.
Heat the oil in an extra-deep, 12-inch nonstick skillet over high heat. Add the
chicken pieces to the skillet seasoned side down and cook until lightly browned
on the first side, about 2 minutes. Turn the chicken, reduce the heat to medium
high, and continue to cook until no longer pink in the center, approximately 3
to 4 more minutes. Remove the chicken to a platter and serve at once.
Serves four.
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