Grilled Chicken with Anise

Catherine Cappiello Pappas


Best when served with Prosecco!

pinch tips: How to Carve a Whole Chicken





5 Min


25 Min


Stove Top


2 lbs. boneless chicken breast
1 head of anise - quartered
2- 3 tbs. olive oil
rub for the chicken breast:
½ tsp. salt
½ tsp. garlic powder
½ tsp. black pepper
½ tsp. paprika
½ tsp. dried oregano
for the anise:
¼ - ½ tsp. salt
¼ - ½ tsp. pepper
1 – 2 tbs. olive oil
grated romano or parmesan cheese

Directions Step-By-Step

For Chicken Breast:
Combine the ingredients for the rub in a small bowl. Rub this all over the chicken breast.
Heat a large frying pan with 2 tbs. olive oil. Place the chicken in the pan over a medium heat and sauté. Cover the pan slightly; when the chicken gains a nice golden color on one side; turn over and continue cooking on the other side. Do not cook the chicken on a high heat; this will dry out the chicken.
The chicken is done when the meat is slightly firm to the touch and the juices run clear. Let the chicken rest at least 5 minutes before slicing to keep it from drying out.

For the Anise:
Place the quartered anise in the pan that the chicken was just cooked in.
Drizzle a tbs. of olive oil over the anise and season it with the salt and black pepper.
Grill the anise until a nice golden color is reached on both sides.
Serve with grated Romano or Parmesan cheese and a squeeze of lemon if desired.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian