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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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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