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Cook'n with Betty Crocker 
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Moroccan Spiced Chicken |
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Serves: 4 Print this RecipePREP: 10 MIN * COOK: 20 MIN * 4 SERVINGS 1 tablespoon paprika 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon 4 boneless skinless chicken breast halves (about 1 1/4 pounds) 1 tablespoon vegetable oil 1 small papaya, sliced Mix paprika, salt, cumin, allspice and cinnamon. Coat both sides of chicken with spice mixture. Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 15 to 20 minutes, turning once, until no longer pink when centers of thickest pieces are cut. Serve chicken with papaya. 1 SERVING: Calories 195 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 75mg; Sodium 360mg; Carbohydrate 5g (Dietary Fiber 1g); Protein 27g % DAILY VALUE: Vitamin A 12%; Vitamin C 20%; Calcium 2%; Iron 8% DIET EXCHANGES: 3 1/2 Very Lean Meat, 1 Vegetable, 1 Fat Betty's Tip Dress up this dish for entertaining by serving hot, cooked couscous with some raisins tossed in and Middle Eastern flatbread. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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