Easy Persian Chicken Breasts

 Easy Persian Chicken Breasts

Ingredients:

• 2 chicken breasts

• 4 tbsp olive oil

• 2 tsp turmeric

• 1 tsp salt

• 1⁄4 tsp black pepper

• 1⁄4 tsp cinnamon

• 1⁄4 tsp allspice

• 1 garlic clove, sliced

• 1⁄4 tsp paprika

• 1⁄4 tsp cayenne (optional)

• 1 tbsp honey

• lemon

• chopped parsley, for garnish

Instructions:

1. Lay the chicken breast flat on a cutting board with the smooth side up. With a long, sharp knife, carefully cut horizontally through the breast, keeping the knife parallel to the board at all times. It will open up like a book, and you will have two fillets. Repeat with the second chicken breast.

2. To make the marinade, pour olive oil into a non-metallic dish. Add turmeric, salt, paprika, cayenne, cinnamon, allspice, pepper, and garlic. Mix to create a paste.

3. Add chicken to the marinade and coat with it. Cover and refrigerate for up to 24 hours.

4. Remove chicken 15 minutes before cooking. Heat a heavy pan over medium-high heat. Remove chicken from the marinade and cook for 3 minutes on each side until cooked. Brush with honey and serve garnished with chopped parsley and lemon slices.

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