MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blackened Chicken Breasts
Categories: Poultry, Herbs, Chilies
Yield: 4 Servings
1 tb Kosher salt
1 tb Smoked paprika
1/2 tb Dried thyme
1/2 tb Dried oregano
1/2 tb Garlic powder
1/2 tb Onion powder
1 ts Mustard powder
1 ts Ground cayenne
2 lb Chicken breasts;
- boned, skinned
2 tb Vegetable oil
Make the blackening seasoning: In a small bowl, combine the salt,
smoked paprika, thyme, oregano, garlic powder, onion powder,
mustard powder, and cayenne.
Carefully slice the chicken breasts horizontally in half, then pat
dry with a paper towel. Thoroughly coat all sides with the
blackening seasoning and set aside.
Drizzle oil into a large skillet or cast iron pan over medium-high.
When the oil begins to shimmer, carefully place the chicken in the
pan and cook undisturbed for 5 minutes. Watch out for any oil
splattering and popping out of the pan. Cook until the seasoning
literally darkens. After 5 minutes, flip the chicken and cook for
another 3 minutes.
Turn off the heat and leave the pan tented with aluminum foil for
5 minutes (this will help the chicken continue cooking from the
residual heat without drying out). Remove the foil, then let the
chicken rest for at least 2 minutes.
When ready to serve, slice the chicken on a bias into 1/2" pieces.
Serve immediately.
Tip: About 30 minutes before prepping, remove the chicken from the
refrigerator to allow it to come to room temperature.
Recipe by Kia Damon
Recipe FROM:
https://cooking.nytimes.com
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