Sunday, January 31, 2010
2 teaspoons chili powder
1½ teaspoon cumin powder
1½ teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon seasoned salt
¼ teaspoon cayenne pepper
Dash of ground chipotle pepper
1 Tablespoon olive oil
1 Tablespoon black sesame seed oil
1 red bell pepper, sliced thinly
1 green pepper sliced thinly
1 yellow onion, sliced thinly
2 chicken breast, thawed and pounded to ½ inch thickness
Place chicken breast between two pieces of plastic wrap. With a rolling pin pound the chicken breasts until ½ inch thick.
Combine the chili powder, cumin, brown sugar, garlic powder, onion salt, cayenne pepper and ground chipotle pepper in a small bowl and rub onto thinned chicken breasts; let sit for a half hour.
In a skillet add a teaspoon of both the olive oil and sesame oil. If using a grill pan, omit the oils. Cook the chicken on both sides until no longer pink in the middle. Slice into thin strips, lay on a platter and place in a warm oven. Heat the remaining oil in a skillet on medium high heat. Add the pepper and onion slices with a dash of salt and freshly ground black pepper. Sauté until peppers are softened. Add to warmed platter with chicken. Serve with tortillas, salsa, cilantro, guacamole, and anything else you’d like, just enjoy!