Ingredients
Units
Scale
- 2 lbs. boneless chicken breast
- 1 head of Anise - quartered
- 2- 3 tbs. olive oil
Rub for the Chicken Breast:
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 tsp. dried oregano
For the Anise:
- 1/4 - 1/2 tsp. salt
- 1/4 - 1/2 tsp. pepper
- 1 - 2 tbs. olive oil
- Grated Romano or Parmesan cheese
Instructions
For Chicken Breast:
- Combine the ingredients for the rub in a small bowl. Rub this all over the chicken breast.
- Heat a large frying pan with 2 tbs. olive oil. Place the chicken in the pan over a medium heat and sauté. Cover the pan slightly; when the chicken gains a nice golden color on one side; turn over and continue cooking on the other side. Do not cook the chicken on a high heat; this will dry out the chicken.
- The chicken is done when the meat is slightly firm to the touch and the juices run clear. Let the chicken rest at least 5 minutes before slicing to keep it from drying out.
For the Anise:
- Place the quartered anise in the pan that the chicken was just cooked in.
- Drizzle a tbs. of olive oil over the anise and season it with the salt and black pepper.
- Grill the anise until a nice golden color is reached on both sides.
- Serve with grated Romano or Parmesan cheese and a squeeze of lemon if desired.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
