Ingredients

• 6 medium skinless, boneless chicken breasts
• 6 tablespoons butter
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• 2 teaspoons cayenne pepper
• 2 teaspoons paprika
• 1/4 teaspoon ground cumin
• 1 teaspoon dried thyme
• salt and ground black pepper
• salad greens and pepper strips to garnish

Directions

1. Split each chicken breast in half horizontally, making two pieces of about the same thickness. Flatten them slightly with the heel of your hand

2. Put the butter in a small saucepan and melt over low heat. Do not let it brown.

3. Mix the remaining ingredients in a bowl, adding 1/12 teaspoons each of salt and pepper. Brush the chicken on both sides with a little of the melted butter. Sprinkle evenly with th seasoning mixture.

4. Heat a large, heavy frying pan over high heat for 5-8 minutes, until a drop of water sprinkled on the surface sizzles.

5. Drizzle 1 teaspoon melted butter onto each chicken piece. Place them in the frying pan in an even layer, two or three at a time, and cook for 2-3 minutes, until the underside begins to blacken. Turn the chicken over and cook the other side for 2-3 minutes more. Remove from the pan and keep hot while cooking successive batches. Serve hot with salad greens and peanut strips.

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