I absolutely love to cook chicken in pans with light or even no oil. The result is succulent blackened chicken with loads of flavor from cooking it is own juices. Make sure you use a non stick pan when trying this however or it will not be pretty. Mexican chili powder gives this BBQ chicken an extra kick which can never be a bad thing. When placing the lid on at the end the steam will fully cook the inside of your chicken while giving it a golden baste. I have placed a picture of what your chicken should look like before adding the sauce and of course one with the sauce.
4 chicken breast, boneless and skinless
1 tablespoon Mexican chili powder
1/2 cup honey BBQ sauce
Spray cooking oil
1. Cover chicken breast in Mexican chili powder, sit aside. In a non stick saute pan on medium heat spray with cooking oil. Place chicken into pan and cook 15 minutes on each side, until golden and spices on skin begin to blacken. Spray more oil as needed. After chicken has blackened place a lid on the pan and reduce heat to simmer, allow to cook 10 more minutes. Place chicken aside.
2. In the same pan the chicken was cooked in add BBQ sauce on low heat, mix well and warm. Drizzle sauce on top of chicken breast.
Yields: 2-3 servings