Instructions: In a small bowl, mix together the chili powder, garlic powder, onion powder, cumin and allspice. Stir well to thoroughly combine.

Place the chicken breast halves, one at a time, between two sheets of wax paper or plastic wrap. Pound the breasts with several whacks of a meat mallet or rolling pin to make them an even 1/2-inch thick. Peel off the paper.

Each serving should be about 6 ounces, so if the breast halves are large, cut them in half lengthwise.

Sprinkle the chicken with salt to taste. Rub one side of each chicken piece with a generous amount of the seasoning mix (about 1/2 teaspoon per breast half). Set aside.

Heat the oil in an extra-deep, 12-inch non-stick skillet over high heat. Add the chicken pieces to the skillet seasoned side down and cook until lightly browned on the first side, about 2 minutes. Turn the chicken, reduce the heat to medium high, and continue to cook until no longer pink in the center, approximately 3 to 4 more minutes. Remove the chicken to a platter and serve at once.

Serves 4.

Cooks note: This dish is mild enough for children. If you want spicy chicken, add a pinch or so of cayenne pepper in Step 1.

NOTES : MENU - Zesty Chicken Cutlets
Refrigerated mashed potatoes
Mini corn on the cob

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