I was planning on making pan-seared chili-rubbed chicken with skillet potatoes and sauteed spinach. The chicken turned out fantastic, although I could have used some more heat on mine. The potatoes turned out really mushy instead of crispy and I discovered that I really really really don't like wilted spinach.
There is some compound in it that comes out when it's wilted and it has a really weird taste. Has any one else experience this or am I just crazy?
So instead of having the spinach as the recipe I'm sharing, instead I'll share the chicken. Because it was really juicy and flavorful and probably the best chicken I've ever made.
Pan-Seared Chili-Rubbed Chicken
2 large boneless, skinless chicken breasts
1/4 c. flour
1/2 tsp (or more if you like it spicy!) chili powder
2 tbsp olive oil
1. Preheat oven to 350 degrees. Cut chicken into 3 equal pieces lengthwise. Using a mallet, hammer away on the chicken pieces until each are uniformly 1/3 in. thick.
2. Mix together flour and chili powder and season with salt and pepper. Dredge chicken lightly, shaking off excess.
3. Heat oil in large saute pan over med-high heat. Brown chicken on both sides, removing from pan before completely cooked, setting on a cookie sheet.
4. Put cookie sheet with chicken in the oven for 5 minutes, then turn off the oven and let sit for 10 minutes to finish cooking. Serve hot.
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