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.