Grilled Chicken with Anise
Catherine Cappiello Pappas
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- 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
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.