In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts.
Refridgerate for 2-8 hours depending on time constraint
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely brownedon one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes.
Cut the chicken to desired size
Serve with vegetables and beans (I used cucumber, bell peppers and baked beans)