Total Steps
9
Ingredients
12
Tools Needed
1
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Living the GourmetIngredients
- 2 pounds boneless chicken breast
- 1 head anise, quartered
- 2-3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4-1/2 teaspoon salt
- 1/4-1/2 teaspoon pepper
- 1-2 tablespoons olive oil
- grated Romano or Parmesan cheese(optional)
Instructions
Step 1
For Chicken Breast:
Step 2
Combine the ingredients for the rub in a small bowl. Rub this all over the chicken breast.
Step 3
Heat a large frying pan with 2 tbs. olive oil. Place the chicken in the pan over a medium heat and sauté. Cover the pan slightly; when the chicken gains a nice golden color on one side; turn over and continue cooking on the other side. Do not cook the chicken on a high heat; this will dry out the chicken.
Step 4
The chicken is done when the meat is slightly firm to the touch and the juices run clear. Let the chicken rest at least 5 minutes before slicing to keep it from drying out.
Step 5
For the Anise:
Step 6
Place the quartered anise in the pan that the chicken was just cooked in.
Step 7
Drizzle a tbs. of olive oil over the anise and season it with the salt and black pepper.
Step 8
Grill the anise until a nice golden color is reached on both sides.
Step 9
Serve with grated Romano or Parmesan cheese and a squeeze of lemon if desired.