Blackened Chicken

This is another Cooking Light recipe (as usual). They include a recipe for dirty rice with it, but we only really loved the chicken. The spice rub is especially tasty!

Yield: Serves 4 (serving size: 1 chicken breast half, about 2/3 cup rice, and 1 tablespoon sauce)
Total: 29 Minutes
Ingredients:
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves 

2 teaspoons olive oil 

1/2 cup fat-free, lower-sodium chicken broth 

Preparation:
1. Preheat oven to 400°.
2. To prepare chicken, combine cumin and the next 5 ingredients (through 1/4 teaspoon red pepper); rub evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes. Turn chicken; place pan in oven. Bake at 400° for 6 minutes or until chicken is done. Remove chicken from pan. Add broth to pan; bring to a boil. Cook until liquid is reduced to 1/4 cup (about 2 minutes). Spoon sauce over chicken.