Five-Spice Chicken Breasts



The photo shows the chicken breasts served with Orange and Sesame Green Beans - a perfect pair!   Barb L.


Serves: 4


3-4 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil, divided

4 (6 oz each) boneless, skinless chicken breasts

2 tsp Chinese Five-Spice Powder

½ tsp kosher salt


Heat 1 Tbsp Flying Olive Blood Orange EVOO in an oven-safe skillet (such as cast iron). Pat the chicken breasts dry. Brush the chicken breasts with 1 Tbsp Flying Olive Blood Orange EVOO.

Sprinkle the chicken with the Five Spice powder and salt. (I like to rub it in, but your choice.) When the pan is hot, add the chicken and cook 5 minutes on each side or until done, adding a little more oil if the pan gets too dry. Remove the chicken from the pan. Let the chicken stand for 5 minutes under loose foil.

When ready to serve, cut across the grain of each chicken breast into large pieces, about 4-5 per breast. Serve.

Then, add the green beans beside the breast pieces.

Inspired by a recipe in Cooking Light Magazine, September, 2017.

Submitted by Barb L.