Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: blend moroccan spice mix and oil in a shallow bowl. pat chicken dry and dredge in the spice paste, turning to coat completely. cover and refrigerate for at least 30 minutes, preferrably 1-2 hours. heat oil in a large nonstick skillet over medium-high heat. sauté the chicken breasts until cooked through and juices are clear, about 4-6 minutes per side. serve.

Target recipe: preheat oven to 350°f. in a shallow dish, whip eggs. clean and rinse chicken. cut a pocket into each breast horizontally. mix bread crumbs and salt and pepper in another shallow dish. sauté onions and celery in the pan that you intend to fry chicken inches. remove and mix with parsley and apple butter. stuff breasts and pat closed. carefully dip in egg and coat with bread crumbs. fry until browned. place into a baking dish and bake for about half an hour or until fully cooked.