Seared Ancho Pepper Chicken Recipe

Seared Ancho Pepper Chicken Recipe

  • 2 teaspoons McCormick® Gourmet Collection® Ancho Chile Pepper
  • 2 teaspoons McCormick® Gourmet Collection® Ground Cumin
  • 1/2 tablespoon McCormick® Gourmet Collection® Saigon Cinnamon
  • 1/2 tablespoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
  • 1/4 teaspoon McCormick® Gourmet Collection® Mexican Oregano Leaves
  • 1 teaspoon McCormick® Sea Salt Grinder
  • 2 2/3 tablespoons vegetable oil
  • 1 pound boneless chicken breasts
  1. Combine ancho, cumin, cinnamon, black pepper, oregano, and salt with 2 teaspoons vegetable oil. Rub on chicken to evenly coat. Cover and refrigerate 30 minutes.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken; sear 1 minute per side. Transfer to a baking dish (or leave in the pan if it is oven-proof), and roast in a 350 degrees F oven for about 20 minutes or until chicken is done.
  3. Serve whole breasts or slice diagonally.
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