Five-Spice Chicken

Submitted by christinavt

Makes 4 servings

Five-spice powder is a Chinese seasoning shortcut combining multiple flavors in one convenient package. Adapted from eatingwell.com. olive oil, five-spice powder, salt, ground pepper, chicken breasts cvt

Ingredients

2	teaspoons extra-virgin olive oil, divided
1/5	teaspoon anise seed (subbed for 1 teaspoon five-spice powder not in DB)
1/5	teaspoon fennel seed (subbed for 1 teaspoon five-spice powder not in DB)
1/5	teaspoon ground cinnamon (subbed for 1 teaspoon five-spice powder not in DB)
1/5	teaspoon whole cloves(subbed for 1 teaspoon five-spice powder not in DB)
2/5	g ground black pepper (subbed for 1 teaspoon five-spice powder not in DB)
1/2	teaspoon salt, divided
1/2	teaspoon freshly ground pepper, plus more to taste
3/4	pound boneless, skinless chicken breasts, trimmed of fat, net from 1 pound fresh

Directions

Preheat oven to 450°F. Combine 1 teaspoon oil, five-spice powder, 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture into both sides of the chicken breasts.
Heat 1 teaspoon oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, 3 to 5 minutes. Turn them over and transfer the pan to the oven. Roast until the chicken is just cooked through (an instant-read thermometer inserted into the center should read 165°F), 6 to 8 minutes. Transfer the chicken to a cutting board; let rest for 5 minutes (it will finish cooking as it rests).
MAKE AHEAD TIP: Refrigerate the cooked chicken for up to 2 days. Slice and serve chilled on top of salad greens with a citrus dressing.