3Boneless, Skinless Chicken Breasts,Sliced in half lengthwise
1Tsp Chili Powder
1/4Tsp Chipotle Chili Powder
1/2Tsp Ground Cumin
Juice and Zest from One Lime
Mix all ingredients (excluding the chicken) in a small bowl (3 tablespoons of olive oil go into the marinade). Set aside.
After you have sliced your chicken breasts lengthwise, pound them out – using a meat mallet, or something heavy like a frying pan. I usually put the chicken in a ziplock bag and then pound it. Once you have pounded all of the chicken, place in a large plastic bag.
Add the marinade to the chicken in the plastic bag. Massage the marinade into the chicken, and make sure that all sides of the chicken breasts are coated in the marinade. Refrigerate for at least 30 minutes, up to two hours*.
Let the chicken sit out on the counter for 15 minutes before cooking, if you have the time. It allows the chicken to cook more evenly.
Using a non-stick frying pan, over medium heat, heat two tablespoons of olive oil in the pan. Once the pan is hot, add the chicken. Cook for approximately 5-7 minutes on that side, try not to move the chicken so that a nice sear is created. Flip the chicken over and let the chicken cook for 5-7 more minutes depending on the thickness of your chicken.
Remove the chicken and let sit for 5 minutes before cutting.
* You can certainly cook the chicken soon as soon you put the marinade on it. It won’t be as flavorful, but it will still be good!