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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Blackened Chicken Breasts
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Ingredients:
- 8 Boneless Skinless Chicken Breast Halves
- 2 Tablespoons Salt
- 1 1/2 Tablespoons Garlic powder
- 1 1/2 Tablespoons Ground black pepper
- 1 Tablespoon White Pepper
- 1 Tablespoon Onion Powder
- 1 Tablespoon Ground Cumin
- 1/2 Tablespoon Cayenne Pepper
- 1/2 Tablespoon Paprika
- 3/4 lb Unsalted Butter, melted
Pound chicken breasts to about 1/3" thick.
Thoroughly combine the seasoning mix ingredients in a small bowl. Just before
cooking each piece of chicken, dip it in the melted butter so that both sides
are well coated, then sprinkle each fillet evenly with the seasoning mix, using
about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the
fillet on a plate or other surface to season it, be sure the surface is warm so the
butter won't congeal and stick to the surface instead of to the meat. Immediately
place the fillet skinned side down in a hot skillet, making sure all meat folds are
opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the
fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time,
place each fillet in the skillet before buttering and seasoning another one.
Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes.
(The time will vary according to the thickness of the fillets and the heat of the skillet
or fire; watch the meat and you'll see a white line coming up the side as it cooks.)
Turn the fillets over and pour about 1 teaspoon more melted butter on top of each.
Cook just until meat is cooked through, about 2 minutes more.
Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch
and repeat the blackening procedure with the remaining chicken fillets.
Zero Carbs.
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