Ingredients
-
-
1
-
1
-
1
-
1
-
1
-
2
-
-
4
-
2
-
-
1/2
-
1
-
-
Directions
Blackened Boneless Chicken Breasts, From A Guide to Inspired Meals , a book of recipes from Lipton Sides , My chicken breasts were kinda thick so it took a lot more than 2 minutes per side Next time I’ll cut it in half to make 2 thin pieces Also like someone else said, decrease the amount of cayenne a bit cause I can get a little too hot Everybody absolutely loved it They said it was the best chicken they had , I will definitely make this chicken again It was sooooo delicious!!! Very fast and easy to make The only thing I would change is the amount of ground cayenne pepper you suggested to put in the rub because it turned out very hot, which I don’t mind b/c I’m a Mexican But my children are not used to a lot of heat yet So instead of 1 tsp of ground cayenne pepper, I would put from 1/4 to 1/2 tsp Thanks for sharing this yummy recipe!!
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Steps
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1
Done
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Mix All Dry Spices in a Medium Bowl, Large Enough to Also Use to Coat the Chicken. |
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2
Done
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Dip Both Sides of the Chicken Breasts in the Mixture of Spices, Coating Well. |
|
3
Done
|
Heat the Vegetable Oil in a Medium Skillet Over High Heat. Once Hot, Gently Place the Chicken Breasts in Hot Oil and Cook For About Two Minutes. |
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4
Done
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Once Well Blackened (yes, They Will Be a Little Black but Don't Worry), Turn the Breasts Over and Continue Cooking For Another 2 Minutes or Until Chicken Is Thoroughly Cooked. Remove Chicken from Pan. |
|
5
Done
|
to Serve, Cut Chicken Breasts Into 3/4-Inch Slices on an Angle and Fan Out on Plate. |
|
6
Done
|
For a Quick and Easy Topping, Mix Sour Cream, Cilantro, Salt and Pepper Together in a Small Bowl With a Whisk and Top Each Serving With a Spoonful. |
|
7
Done
|
Note: Like Beef, Chicken Should Rest For a Few Minutes Before Cutting or Serving. This Allows the Juices to Redistribute and the Meat to Relax and Become More Tender. |
