Six-Spice Encrusted Breast of Chicken
PREP TIME: 30 minutes

There are hundreds of interesting combinations of spices, herbs, and seasonings used to coat meats and seafood to create unique or regional flavors. This six-spice rub combines many of the ethnic flavors found in the cultures surrounding New Orleans and is one of my favorites.


  • 4 boneless chicken breasts
  • 1/4 cup vegetable oil
  • 2 tablespoons Steen’s 100% Pure Cane Syrup
  • 2 tablespoons balsamic vinegar
  • For the spice rub
  • 3 tablespoons curry powder
  • 3 tablespoons ground cumin
  • 2 tablespoons allspice
  • 3 tablespoons paprika
  • 2 tablespoons powdered ginger
  • 2 tablespoons Zatarain’s Creole Seasoning

Mix all the spices together well. Add oil, cane syrup and balsamic vinegar. Prior to sautéing or grilling, rub the chicken breast well with the spice rub. Sauté (using a non-stick frying pan for best results) or grill for 7 to 10 minutes on each side. I especially like to serve this spice encrusted chicken over a generous serving of Zatarain’s Jambalaya or Zatarain’s Dirty Rice.


print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295