Blackened Chicken Breast

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  5 ⁵⁄₁₆ full breast (both fillets) or 1.25kg

• Butter

  Unsalted

  5 tbsp or 71g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Smoked Paprika

  McCormick Gourmet

  4 tsp or 10g

• Garlic powder

  Spices

  4 tbsp or 39g

• Onion powder

  Spices

  4 tbsp or 28g

• Salt

  Table

  2 ½ tsp or 15g

• Oregano

  Spices, dried

  2 ½ tsp, ground or 5g

• Thyme

  Spices, dried

  2 ½ tsp, leaves or 3g

• Pepper

  Spices, white

  1 ¼ tbsp, ground or 9g

• Cayenne pepper

  Spices, red or cayenne

  ¾ tbsp or 4g

Directions

1. Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound with a meat mallet, side of a can or rolling pin to an even thickness, about ½-inch.
2. Mix all of the Blackening Seasonings together in a small bowl. Pat the chicken dry and lightly coat with olive oil. Season both sides of the chicken with the remaining Blackening Seasonings and rub it in a bit.
3. Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom skillet over medium-high heat. (for two breasts, or four filets) Once hot, add chicken and cook for 4-5 minutes per side until blackened and cooked to 165 degrees on an instant read thermometer. Transfer chicken to a cutting board, lightly tent with foil and wait at least 5 minutes before slicing or chopping the chicken.