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Spicy Chicken Breasts
October 31, 2008

I used all the ingredients, except the salt – there is enough sodium in the recipe already. I did not use a grill, as it was about 12 degrees outside and I didn’t feel like bundling up! I put some extra virgin olive oil in a pan, flash fried the chicken on High for 2 minutes on each side, while covered. Then I turned the heat down to medium-low and cooked both sides, checking the centers every couple minutes. I had a light Cesar Salad mix and some garlic bread to go with the chicken. Was a fantastic dinner, my husband loved it (he likes spicy food) and while I was worried it would be too spicy for me, the bread and salad really helped ‘cool’ it down and I had no trouble eating it. Thanks so much for posting this recipe!

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