Spicy Chicken Breasts

Courtesy of Essential Pépin
Serves 4

½ tsp juniper berries
½ tsp coriander seeds
½ tsp mustard seeds
½ tsp salt
4 boneless, skinless chicken breasts (about 6 oz each)
1½ tbsp olive oil

Combine the juniper berries, coriander seeds, and mustard seeds in a small skillet and cook over medium-high heat for 2 minutes, or until lightly toasted and fragrant. Transfer the toasted spices to a spice grinder or coffee grinder, add the salt, and process for 20 to 30 seconds, until finely ground.

Sprinkle both sides of the chicken breasts with the spice mixture and rub it gently into the meat. Brush the breasts on both sides with the olive oil. (The recipe can be prepared to this point up to 12 hours ahead. Wrap the chicken in plastic wrap and refrigerate until ready to cook.)

Preheat the oven to 180˚.

Heat a very large nonstick skillet until it is hot. Add the chicken breasts and cook over medium-high heat for 3 minutes. Turn the breasts over and cook for 3 minutes on the other side.

Arrange the breasts on an ovenproof platter and place them in the oven for at least 10 minutes to finish cooking. (The chicken can be kept warm in the oven for up to 45 minutes.)