Zesty Chicken Saute Dinner

Okay, so I finally have a dinner recipe to add...even though I'm last :-) This was tonights dinner. From start to finish it took about 25 minutes, but only because I had leftover mashed potatoes instead of having to make them. The recipe for the chicken comes from a book called "Cheap, Fast, Good!"

Zesty Chicken Saute
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground allspice (optional)
4 skinless, boneless chicken breast halves (defrosted)
1 Tbsp vegetable (or olive) oil

1. Place all the spices in a gallon-size zipper-top bag and seal. Shake the bag to combine thoroughly.
2. Make chicken pieces about 1/2 inch thick (with mallet, rolling pin, etc) Book says serving size should be about 6 oz.
3. Put chicken in zip-lock baggie and coat the chicken with the spices.
4. Heat the oil in a deep frying pan over medium heat. Add the chicken and cook until lightly brown and then flip to other side to cook. (about 4-5 minutes per side depending on thickness).
**I put the lid on it so they cooked faster

I wanted green beans or peas to go with the meal, but we were out of all the veggies...so I made bisquick biscuits instead. Jared thought it was a gourmet meal. Oh, I also added some parsley flakes to the chicken after it was cooked, mostly to add color to the otherwise bland looking plate.

**Note: If you want the chicken to be a little spicy, add some cajun pepper.