Baton rouge chicken

Yield: 1 Servings

Measure Ingredient
4 \N Skinless; boneless chicken breast halves, (4 ounces each)
2 tablespoons Margarine; melted
2 tablespoons Cayenne pepper
1 tablespoon Paprika
1 tablespoon Black pepper
2 teaspoons Garlic powder
2 teaspoons Onion powder
1 teaspoon Dried basil
1 teaspoon Dried oregano
½ teaspoon Chili powder
⅛ teaspoon Dried thyme
⅛ teaspoon Dry mustard


Source: Healthy Meals in Minutes 1.To prepare spice mix, on a sheet of waxed paper, combine cayenne pepper, paprika, black pepper, garlic powder, onion powder, basil, oregano, chili powder, thyme, and mustard. Mix well.

2.Heat a large cast-iron skillet or other large heavy skillet over medium-high heat until very hot, about 8 minutes.

3.Meanwhile, brush chicken with margarine. Dredge chick- en in spice mixture, patting firmly to adhere.

4.Place chicken in prepared skillet and cook, turning once, until coating is blackened and chicken is no longer pink, about 10 minutes. Place chicken on a serving platter. Serve immediately.

VARIATION: Broil spice-coated chicken 4 inches from heat, turning once, until no longer pink, about 10 minutes.

PER SERVING: Calories 133 (10% from fat), Carbohydrates 1 g, Protein 28 g, Sodium 101 mg, Fat 1 g, Cholesterol 66 mg.

Posted to EAT-LF Digest by Lisa Whittington <esordliw@...> on Feb 08, 1998

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