2 boneless skinless chicken breasts
ground marjoram, pepper, salt, paprika, cumin (to taste)
2 packages ramen noodles
Sprinkle both sides of chicken breasts with marjoram, pepper, salt, paprika and a TINY amount of cumin to taste. Heat olive oil in non-stick pan. Sear on both sides, 2-3 minutes each.
Drain olive oil to pan. Transfer chicken to another pan and place in 350 degree oven for 12 minutes. Mix 1/3 c broth and add balsamic vinegar to 3/4 c. Turn heat under pan to low and add vinegar. Sprinkle in dried thyme to taste. Simmer until reduced by half. Mix in 1 T butter to thicken.
Meanwhile, cook ramen noodles and drain. Do not add packaged spices. Split into 2 portions and toss with 1t butter each.
Let chicken breasts rest for a few minutes, then slice and place neatly on top of divided noodles. Drizzle sauce to taste over chicken and enjoy.
This was a complete cacophony of flavors that all mixed wonderfully. The cumin was actually a mistake on my part while I was throwing things together and I loved the little twist it added to the whole thing!