4 skinless chicken breasts
2 tablespoon oil
½ teaspoon freshly ground pepper
½ teaspoon coarse salt
½ teaspoon ground cinnamon
½ teaspoon paprika
Rinse chicken breasts and pat dry. Place them on your work surface. Holding your knife parallel to the countertop, slice through the thickness of each cutlet, yielding two thin cutlets.
In a small bowl, mix oil salt and spices. Rub each piece of chicken with oil mixture and set aside. You can prepare this in advance and refrigerate until needed.
Heat your grill pan over medium-high heat until a drop of water sprinkled on it sizzles and disappears. Lower flame to medium and place the cutlets in the pan. Grill 4-5 minutes. Carefully flip cutlets over and cook 4 minutes longer. Serve immediately.