Blancs de poulet grillés à la poêle

Ingrédients

• 4 medium boneless skinless chicken breasts (about 6-8 oz each)
• 1 teaspoon Dried or fresh basil (cilantro or parsley)
• 1 teaspoon Dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon brown or granulated sugar
• Salt and pepper (to taste)
• 1 lemon or lime (optional)
• 1 tablespoon olive oil

Préparation

1. 1

   Combine all the dry seasoning in a small bowl. Season both sides of the chicken with the dry seasoning mix.

2. 2

   Heat a heavy duty grill pan to high heat for about 2-3 minutes. Lower the heat to medium-high and add the oil to the pan and make sure the entire pan is coated with oil.

3. 3

   Add the chicken breasts to pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes.

4. 4

   Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting. Sprinkle with lemon or lime before serving (optional).