Chicken Breast Diavolo

Mix olive oil, sea salt, cayenne pepper, nutmeg and cinnamon to make a marinade and brush both sides of chicken breasts with it. Place chicken breasts, skin side down, in a heated skillet and fry over medium heat until meat is white (and therefore cooked through) from the bottom. Sauté the lightly pressed garlic cloves and rosemary sprigs in the same pan for flavor. Once the breasts are almost fully cooked, flip them over and continue to fry for about 1-2 minutes more. Remove garlic cloves and rosemary. Lift out breasts and cut in half. Pour some chicken stock over the drippings and reduce briefly. Place chicken breasts on warmed plates and baste with juices to keep skin crisp.

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