2 tsp. dried oregano
2 tsp. sweet paprika
1/2 tsp. ground ginger
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tbsp. olive oil
4 skinless boneless chicken breasts
Combine the oregano, spices, and oil in a bowl, then rub over the chicken breasts to coat.
Heat a large nonstick sauté pan over high heat for 2 minutes. Add chicken, smooth side down.
Pan fry for 2-3 minutes, until just beginning to blacken.
Turn the chicken over, reduce the heat, and cook for 3-6 minutes,until the juices run clear.
Sprinkle with a little salt ant the thyme just before serving.