2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons light brown sugar
1 teaspoon freshly ground pepper
1 teaspoon salt
4 chicken breast halves, boned and skinned
1 tablespoon vegetable oil

Combine all seasonings on a large plate or in a pie pan. Mix to combine evenly. Rub seasonings over chicken, coating the breasts completely. You may have some of the spice mixture left over.

Heat vegetable oil in a large nonstick skillet (you may need a little more oil if your skillet is not nonstick). Cook the chicken over medium heat about 4 to 5 minutes on each side, or until the chicken is cooked through.

Serves 4.

Serve with sweet potatoes and broccoli in the fall or with corn and sliced tomatoes in the summer.