Red-Rub Chicken Breasts
4 servings, 3 pts/serving, Core

Ingredients
Rub:
3/4 tsp Paprika
1/2 tsp dried oregano, crumbled
1/4 tsp dried thyme, crumbled
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp cayenne

4 boneless, skinless chicken breast halves (about 4 oz), all visible fat discarded
Vegetable oil spray
1/2 cup Fat free, low-sodium chicken broth

Directions
In a small bowl, stir together the rub ingredients.  Sprinkle over the chicken. Using your fingertips, press the rub firmly onto the chicken so the rub adheres.

Heat a 12-inch nonstick skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the chicken with the smooth side down for 5 minutes. Turn the chicken over and cook for 4 minutes, or until no longer pink in the center. Transfer the chicken to a serving plate. Set aside.

Increase the heat to high. Pour the broth into the skillet and bring to a boil. Boil for 1 minute, or until the liquid measures 1/4 cup, scraping the bottom and side of the skillet to dislodge any browned bits and stirring constantly.

Place the chicken on plates. Spoon the sauce over the chicken.