Cajun chicken

Yield: 1 servings

Measure Ingredient
I have an excellent chicken recipe. I use a cajun spice put out by
Tony Chachere.
2 mediums Boneless, Skinless Chicken Breasts
1½ tablespoon Butter
⅛ teaspoon Adolph's Meat Tenderizer (Adds Flavor, But Be Careful
As This Contains MSG)
½ each To 1Tbls Cajun Spice

Place butter in teflon pan, sprinkle Adolph's on chicken and place this in the pan. Sprinkle spice on both sides. Cook on med-low for 10 min. After that turn heat to med to med-high. Cook chicken on both sides. I move mine around a lot. Don't get too much spice or Adolph's or it will taste too salty. I tried this one day and my family loves it and it is simple to cook. I make mashed potatoes and pour the left over butter on them.

Submitted By RICH HARPER On 07-17-95

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