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

  Uncle Dirty Dave's Archives

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