Recipe courtesy of David Wooley
Episode: Denver, CO
Save Recipe Print
Total:
38 min
Prep:
10 min
Inactive:
12 min
Cook:
16 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

To toast cumin and coriander, saute in dry frying pan on high heat until lightly browned. Cool. In an electric grinder (such as a coffee grinder) or with a mortar and pestle, grind cumin and coriander to a powder. Add remaining spices and grind until all spices are of a consistent texture. Combine spices and canola oil in a bowl. Place chicken pieces in marinade, marinate overnight in the refrigerator.

Preheat the oven to 375 degrees F. In an ovenproof saute pan, over high heat, sear chicken breasts until brown. Place in the oven and cook for 10 to 12 minutes, or until done. Chicken is completely cooked when an instant read thermometer reaches 165 degrees F.

Variation: Chicken breasts can be marked on the grill instead of seared, then cooked for 10 to 12 minutes in the oven.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories