Chicken Breast with Onion Rings

So, if you are following this blog, you know that I attempted to blacken chicken last night.  It did not turn out great.  Tonight, however, I came up with my own rub and did not catch any pans on fire, nor did my husband.  I used an electric skillet and did not measure any of the spices, but it was really good.  I reheated the onion rings from last night and they turned out good as well...thanks again to Jeff Mauro.

So, for the chicken rub, I mixed together cumin, garlic powder, season salt, black pepper, paprika, ground ginger, and cayenne.  I sprayed the chicken breast with cooking spray (just like last night) and then applied the rub.  As I said, I used an electric skillet at 400 degrees.  I put the lid on, so that the chicken would stay moist while under high heat.  It paid off.  I could not tell you how long the chicken cooked, because I was multi-tasking, but I checked it every 5 minutes or so.  I cut into the chicken and waited until the thickest part was not pink.  I threw the left-over onion rings into the oven at 300 degrees.  After 5 minutes, they were warming up, but not crispy.  I cranked the temperature up to 450, and baked them until nice and crispy.  Make sure you flip them over about halfway through.  I let the chicken rest on the plate for a few minutes while the onion rings finished baking and then I threw the plate into the oven.  I love having a nice warm plate with a warm meal.  When the plate was warm, I plated.  This was way better than last night.  I hope you learn from my mistakes 