Lemony Southwestern Spiced Pan-Fried Chicken Breasts

Lemony Southwestern Spiced Pan-Fried Chicken Breasts

Serves 4

Ingredients

• 4 pieces chicken breast fillets, butterflied
• juice of half a lemon (half if lemon is big or juice of 1 whole small lemon)

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• 1 tablespoon coarse salt (not table salt)
• 1 teaspoon ground coriander
• 2 tablespoons ground cumin
• 1/2 teaspoon cracked black pepper
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 teaspoons salt-free garlic and herb seasoning

(Combine all spice ingredients together and from it, set aside 3 tablespoons to season the chicken fillets and keep the rest in an airtight container and store for future use.)

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• 2/3 cup all-purpose flour (for dredging)
• 1/4 cup canola oil (for pan-frying)

Instructions

1. Squeeze lemon juice over the chicken breasts and season with the 3 tablespoons of spice mix.
2. Marinate chicken for 15 minutes inside the chiller. After the fillets have marinated, dredge the pieces in flour.
3. Heat a large skillet over medium-high heat with the oil. When oil is ready, place   the chicken on the skillet and pan-fry 5 minutes per side until both sides are golden brown. Yummy eaten with plain boiled rice, a bowl of mushroom soup and a side of simple salad… Dinner is served!

To make as a sandwich:

Mango chutney mayo:

1. 1/2 cup mayonnaise
2. 2 tablespoons mango chutney
3. Mix together and set aside.

romaine lettuce

1. 1/2 cup shredded carrots
2. 4 Kaiser rolls or hamburger buns
3. Prepare and cook chicken fillets as directed.
4. Slice 4 Kaiser rolls or hamburger buns in halves. Toast the bread in the oven for 5 minutes.
5. Spread the mango chutney mayo on both halves of each roll/bun and arrange the sandwich; bread, chicken fillet, romaine lettuce, shredded carrots and bread. EAT! :)

Content and Image by Jeannie Maristela-Gust