Blackened Chicken

I find this Blackened Chicken goes perfectly with Creole Rice Pilaf! Enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the chicken breast into 2 cutlets and pound them evenly to 1/3-inch thick. This ensures the meat cooks in just 1 to 2 minutes.

Step 2

Thoroughly dredge and press the chicken cutlets into the spice blend on both sides.

Step 3

Place a 12-inch (10" will do) cast-iron skillet over high heat with 1 teaspoon of vegetable oil until it just starts to smoke. Turn on your exhaust fan or open a window.

Step 4

Add 1 teaspoon of butter to the hot skillet. Arrange the chicken cutlets so they cover as much of the pan surface as possible (like a puzzle) to prevent exposed fat from burning and smoking.

Step 5

Press down with a spatula and cook undisturbed for 2 minutes, then flip and cook for 1 more minute.

Step 6

if making more that this single batch, remember to wipe out any debris from the skillet with a paper towel between batches. Return to high heat and add 2 tablespoons of butter, and repeat for the next batch.

Step 7

Let the chicken rest for 3 minutes before serving.