Chili-Cinnamon Pan-Grilled Cutlets

Servings: 4 to 6

 

This recipe is based on a beef dish I enjoyed at the Inn of the Anasaizi in Santa Fe, New Mexico, which combined chili powder and cinnamon as a rub for filet mignon. with my preference for chicken, I couldn't wait to try adapting those spices to a simple pan-grill recipe.

 

1 tablespoon plus 1 teaspoon chili powder
1 tablespoon plus 1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon dried oregano
3 whole chicken breasts, boned and skinned,
   halved and pounded to 3/8-inch thickness (6 pieces)

 

Mix the chili powder, cinnamon, salt, and oregano together in a small bowl.

Sprinkle the chicken pieces with the mixture on both sides and let stand for 30 minutes.

Heat a stove-top grill pan or cast iron skillet over medium high heat. Grill the chicken pieces until golden and cooked through, 3 to 4 minutes per side or until done.

Suggested Wine: Sparkling white wine méthode champenoise such as Gruet.

Buy the Book!

 

The Artful Chicken
By Linda Arnaud
Stewart Tabori & Chang, 2000
Hardback, $ 29.95
Color photographs throughout
ISBN: 1-58479-022-9
Recipe reprinted by permission.

 

The Artful Chicken

• About the Book

Recipes

• Chili-Cinnamon Pan-Grilled Cutlets
• Soy-Ginger Grilled Brochettes
• Breaded Chicken Cutlets with Chopped Tomatoes and Arugula

 

Cookbook Profile Archive

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This page created June 2001

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