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Blackened Chicken Breasts

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Serves: 6
6 medium chicken breasts, boned and skinned
75g / 3oz / 6 tbsp butter or margarine
5ml / 1 tsp garlic puree
60ml / 4 tbsp finely grated onion
5ml / 1 tsp cayenne pepper
10ml / 2 tsp sweet paprika
7.5ml / 1 1/2 tsp salt
2.5ml / 1/2 tsp white pepper
5ml / 1 tsp black pepper
1.5ml / 1/4 tsp ground cumin
5ml / 1 tsp dried thyme leaves

Slice each chicken breast piece in half horizontally. Flatten them down slightly with the heel of the hand.

Melt the butter or margarine in a small saucepan together with the garlic puree.

Combine all the remaining ingredients in a shallow bowl and stir well. Brush the chicken pieces on both sides with melted butter or margarine, then sprinkle evenly with the seasoned mixture.

Heat a large heavy frying pan over high heat until a drop of water sprinkled on the surface sizzles. This will take 5-8 minutes.

Drizzle 5ml / 1 tsp of melted butter on each chicken piece. Place them in the pan in an even layer, 2 or 3 at a time. Cook until the underside begins to blacken, 2-3 minutes. Turn over and cook 2-3 minutes more. Serve hot.

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