Makes 4 servings. Difficulty
1/4 cup gf ketchup 1 Tablespoon red wine vinegar 1 garlic clove, minced 1 1-inch piece of fresh ginger, peeled and minced 1/8 teaspoon fennel seed, crushed 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1/8 teaspoon ground cloves 1/4 teaspoon ground cinnamon 4 chicken breast halves, boned and skinned 1 Tablespoon peanut oil 2 Tablespoons freshly chopped Italian parsley
With a meat mallet, pound each chicken breast until they are about 1/4 inch thick all the way across.
In a small bowl, combine gf ketchup, red wine vinegar, garlic, ginger, fennel seed, paprika, cayenne, cloves, and cinnamon. Place chicken in a large zip lock bag and pour ketchup mixture over chicken. Move the chicken around the bag to make sure all the chicken is coated with the marinade. Marinate the chicken in the refrigerator for 4-6 hours, turning the bag occasionally.
Heat the oil in a large skillet over medium heat. Remove the chicken from the marinade; discard the marinade. Add the chicken breasts to the pan and sauté for 4 minutes per side or until cooked through and nicely browned. Remove the chicken from the pan and transfer to a platter; tent with foil. Let the chicken rest for 5 minutes. To serve, garnish each breast with freshly chopped Italian parsley.