4 skinless, boneless
½ medium red onion, sliced
2 tbsp. chili powder
1 tbsp. paprika
1 tsp. cumin
½ tsp. thyme
¼ tsp. salt
¼ tsp. black pepper
1 tbsp. olive oil
I love this recipe simply because it tastes amazing and the rubbing technique used is an effortless way to jazz up plain old, lame old meat. Don't be a hater when it comes to adding a little spice to your diet. This unique combination form “the rub” and it’s the rub a dub dub that makes this recipe grub.
Take your chicken breasts and trim the excess fat from the edges. Pat them dry with a paper towel and set them aside while you mix together the above listed spices. Now with your bare hands, rub the spices into the chicken breasts or you can place the breasts in a Ziploc bag add the spices and massage them together until the chicken is fully coated. Before your chicken is ready to bake, sprinkle a few drops of olive oil in the bottom of a baking dish to prevent your supper from sticking. The pan needn’t be huge just big enough that the breasts can rest comfortably inside. Don’t crowd the breasts either; this isn’t like jamming your breasts into a pre-pregnancy bra.
I am fairly certain I may never get my “knockers” back into my pre-prego sized bras and if I magically did, and that’s what it would take…magic, they wouldn’t emerge like they did before. Mother Nature has a deranged sense of humor. After allowing us the miracle of birth she also has left us moms with an unexplained elongated torso and a set of saggy boobs. This may actually be where the A-cuppers come out on top. If I don’t keep mine snug in an over the shoulder boulder holder, I may as well just tuck them in my socks. I can literally just fling them over my shoulder while I am cooking, or wipe my hands dry with one like a kitchen towel. Balloon animal you say? No problem, one giraffe coming right up! Sadly, I now may have turned you off of your food so before I do so entirely, let's get back to discussing your breasts, your chicken breasts rather.
Searing your chicken locks “the rub” in place and adds to the overall flavor of the dish. In a skillet heat up a tablespoon of olive oil and quickly sear each breast for just a minute or two on each side. In your greased baking dish lay the slices of red onion in the bottom of the pan and sprinkle the thyme over the top. Gently place your seared breasts on top of the layer of onions and thyme and then pop the dish into the oven. Let it bake for roughly 25-35 minutes at 400 degrees, depending on the size of your breasts.
Now serve it up saggy sister! This is definitely one dish that you will love to repeat. Remember, it is all in “the rub” but I guess you know that, considering its how you got the name Mommy.