Grilled Chicken with Anise

Ingredients

2 lbs. boneless chicken breast

1 head of Anise - quartered

2- 3 tbs. olive oil

Rub for the Chicken Breast:

½ tsp. salt

½ tsp. garlic powder

½ tsp. black pepper

½ tsp. paprika

½ tsp. dried oregano

For the Anise:

¼ - ½ tsp. salt

¼ - ½ tsp. pepper

1 – 2 tbs. olive oil

Grated Romano or Parmesan cheese

Preparation

For Chicken Breast:

Combine the ingredients for the rub in a small bowl. Rub this all over the chicken breast.

Heat a large frying pan with 2 tbs. olive oil. Place the chicken in the pan over a medium heat and sauté. Cover the pan slightly; when the chicken gains a nice golden color on one side; turn over and continue cooking on the other side. Do not cook the chicken on a high heat; this will dry out the chicken.

The chicken is done when the meat is slightly firm to the touch and the juices run clear. Let the chicken rest at least 5 minutes before slicing to keep it from drying out.

For the Anise:

Place the quartered anise in the pan that the chicken was just cooked in.

Drizzle a tbs. of olive oil over the anise and season it with the salt and black pepper.

Grill the anise until a nice golden color is reached on both sides.

Serve with grated Romano or Parmesan cheese and a squeeze of lemon if desired.