Gluten Free Rosemary Chicken

Ingredients:

• 1 Tablespoon oil, olive
• 2 teaspoon rosemary, fresh, minced
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon coriander, ground, (optional)
• 1/2 teaspoon pepper, black ground
• 4 chicken, cutlet, skinless, pounded to 1/8 " thick (6 ounces each)
• Salt, Kosher

Instructions:

1. Preheat a grill pan over medium-high heat or an outdoor grill.
2. Mix the oil, rosemary, paprika, chili powder, coriander (if using), and pepper in a small bowl. Rub the spice mixture over the chicken and season with salt.
3. Grill the chicken, turning once, for about 8 minutes, or until no longer pink and the juices run clear.
4. To bake the chicken in the oven, preheat the oven to 450° F. Line a baking sheet with foil and coat with nonstick olive oil spray. Place the chicken on the baking sheet and coat with olive oil spray. Bake, turning once half way through cooking, until no longer pink and the juices run clear, 6 – 7 minutes.

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