| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Chicken, Cajun/creol | 1 | Servings |
INGREDIENTS
| 1/2 | ts | Paprika |
| 1/8 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Ground thyme |
| 1/8 | ts | Ground white pepper |
| 1/8 | ts | Onion powder |
| 1 | Chicken breast; (boneless/skinless) |
INSTRUCTIONS
Recipe by: HELEN JOLLY Preheat the oven to 350 degrees. Heat a medium cast-iron skillet over high heat for 15 minutes, or until very hot. In a small bowl, combine all the dry seasonings; mix well, and set aside. Spray one side of the chicken with nonstick vegetable cooking spray, and sprinkle with half the seasoning; reserve the remaining seasoning. Place chicken in the very hot skillet, seasoned side down. Repeat procedure of spraying and seasoning the top side of the chicken; cook for 1 minute on each side. Remove from the skillet, and place on a small baking sheet that has also been sprayed. Bake for 5 minutes. Wis/Gramma By Bill Spalding <billspa@icanect.net> on Jul 18, 1997 Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 18, 1997
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