Bronzed Chicken Breasts (for two)

3/4 lb. boneless, skinless chicken breasts
1/2 teaspoon cayenee pepper
1/2 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoon olive oil

Pound chicken breasts 1/2 to 3/4 inch thick with a meat mallet or heavy skillet.

Combine cayenne, garlic salt, oregano and thyme. Spoon half the spice mixture onto one side of the chicken breasts, pressing it into the flesh.

Heat a non-stick skillet on high and add oil. When it is very hot, add the chicken breasts, seasoned side down. Spread remaining spice mixture on top of chicken.

Cook until the underside is bronze, 2 to 3 minutes.

Cook second side 3 to 4 minutes or until cooked through (170 degrees F. on a meat thermonmeter).

Makes 2 servings