Fast, easy and incredibly flavorful? This recipe has it covered.
2 tablespoons fresh cilantro leaves
1. Combine all the vinaigrette ingredients in bowl; set aside.
2. Combine salt, cumin, cinnamon and pepper in a small bowl. Spread flour in a shallow dish. Place the chicken between two sheets of plastic wrap. Using a meat pounder, gently pound the thick part of the breasts to 3/4-inch thickness.
3. Sprinkle the spice mixture all over the chicken. Working with one breast at a time, dredge in flour, shaking off excess, and transfer to a large plate.
4. Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add chicken to the skillet and cook until well browned and registering 160 degrees, about 8 minutes per side. Transfer to a carving board and let rest for 5 minutes.
5. Slice chicken crosswise on bias and transfer to a serving platter. Stir dressing to recombine and spoon over chicken. Sprinkle with cilantro and serve.
Recipe note: Use a rasp-style grater to grate the citrus zest.
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