Recipe by McCormick® Gourmet Collection®
"Searing the chicken boosts and seals in the flavor. Serve with Fire Roasted Tomato and Chipotle Salsa for an authentic Southwestern flavor. This recipe was developed by the McCormick Corporate Chefs for a luncheon given during the 45th National Chicken Cooking Contest held in Baltimore May 30, 2003."
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McCormick® Gourmet Collection® Ancho Chile Pepper
McCormick® Gourmet Collection® Ground Cumin
McCormick® Gourmet Collection® Saigon Cinnamon
McCormick® Gourmet Collection® Coarse Grind Black Pepper
McCormick® Gourmet Collection® Mexican Oregano Leaves
McCormick® Sea Salt Grinder
2 2/3 tablespoons
boneless chicken breasts
Fantastic, made up the spice rub the night before and let the chicken breasts sit over night in the fridge. A big hit!
Followed the previous reviewer's advice and put the rub on the day before and served it with the leftover "black beans and rice" (on this site and called exactly that) that I had made a few days ago. Nice quick Monday night meal. Thanks, submitter. Update: Last night I served Tortellini Salad I and added the leftover anch pepper chicken to it - it was great!
* Percent Daily Values are based on a 2,000 calorie diet.
Seared Ancho Pepper Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
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