* Exported from MasterCook * Zesty Chicken Cutlets Recipe By :ALICIA ROSS and BEVERLY MILLS Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground cumin 1/4 teaspoon allspice 1 1/2 pounds skinless boneless chicken breast halves Salt to taste 2 teaspoons vegetable oil In a small bowl, mix together the chili powder, garlic powder, onion powder, cumin and allspice. Stir well to thoroughly combine. Place the chicken breast halves, one at a time, between two sheets of wax paper or plastic wrap. Pound the breasts with several whacks of a meat mallet or rolling pin to make them an even 1/2-inch thick. Peel off the paper. Each serving should be about 6 ounces, so if the breast halves are large, cut them in half lengthwise. Sprinkle the chicken with salt to taste. Rub one side of each chicken piece with a generous amount of the seasoning mix (about 1/2 teaspoon per breast half). Set aside. Heat the oil in an extra-deep, 12-inch non-stick skillet over high heat. Add the chicken pieces to the skillet seasoned side down and cook until lightly browned on the first side, about 2 minutes. Turn the chicken, reduce the heat to medium high, and continue to cook until no longer pink in the center, approximately 3 to 4 more minutes. Remove the chicken to a platter and serve at once. Serves 4. Cook's note: This dish is mild enough for children. If you want spicy chicken, add a pinch or so of cayenne pepper in Step 1. Source: "Desperation Dinners 4/18/01" From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : MENU - Zesty Chicken Cutlets Refrigerated mashed potatoes Mini corn on the cob