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Composition for Chili-Rubbed Pan-Roasted Chicken:

1. Require 4 boneless, skinless chicken breasts
2. Provide 2 tbsp of chili powder
3. Get 1 for salt to taste
4. Provide 2 tbsp vegetable oil
5. Give 1 - juice of 2 limes
6. Get 2 tbsp for honey
7. Get 1/4 cup of chicken stock
8. Prepare 1/4 cup of chopped fresh cilantro

Chili-Rubbed Pan-Roasted Chicken instructions:

1. Preheat oven to 375°
2. Season both sides of chicken with chili powder and salt.
3. Heat oil in oven proof skillet (I recommend cast iron) over medium high heat.
4. Add chicken and brown for 4 minutes on one side
5. Turn the chicken and transfer to oven. Cook for 15-20 minutes until chicken is done. (Cook time will vary depending on size and thickness of chicken)
6. When chicken is done, transfer to plate, cover with foil and keep warm.
7. Set pan with drippings over medium high heat. Add lime juice and let come to a boil for 1 minute. Add honey and chicken stock and boil for 1 additional minute.
8. Remove from heat and add cilantro.
9. Serve pan sauce over chicken and enjoy!

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