Ingredients
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-
1
-
1
-
1
-
1
-
1
-
2
-
-
4
-
2
-
-
-
-
-
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. |
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3
Done
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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. |
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5
Done
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to Serve, Cut Chicken Breasts Into 3/4-Inch Slices on an Angle and Fan Out on Plate. |
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6
Done
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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. |
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7
Done
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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. |
