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Blackened Chicken

Prep time: 20 mins
Cook time: 4 mins

12 (4-6 oz.) fresh boneless, skinless chicken breasts
2 tablespoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 teaspoon ground white pepper
1 teaspoon onion powder

1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
3/4 pound butter, melted

Pound chicken breasts between plastic wrap to about 1/2-inch thick.

In a small bowl, combine salt, garlic powder, black pepper, white pepper, onion powder, cumin, cayenne pepper and paprika; set aside.

Brush chicken with melted butter and evenly coat with spice mixture; place chicken on a large plate or shallow pan to hold before cooking. Reserve remaining butter for cooking.

Preheat a large heavy-bottomed (preferably cast iron) skillet, over high heat until very hot. Place chicken carefully in hot skillet, brushing tops with melted butter; do not crowd pan (may need to do this in 2 batches). Cook uncovered over high heat until a crust forms, about 2 minutes. Turn over, brush chicken again with melted butter and cook until the chicken is just cooked through*, about 2 minutes. Serve immediately.

Serves 12