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 Boned, skinned chicken
- breasts
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.

By: Kia Damon

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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