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Blackened Chicken

Source of Recipe

The Low Carb Comfort Food Cookbook


List of Ingredients

4 Boneless Skinless Chicken Breast Halves
1 Tablespoon Olive Oil
--- Blackening Spices ---
1 Tablespoon Paprika
2 Teaspoons Dried Oregano
2 Teaspoons Garlic Salt
1 Teaspoon Cayenne Pepper
2 Teaspoons Freshly Ground Black Pepper



Recipe

Preheat the over to 425 degrees.

Make the blackening mixture by combining all the spices in an airtight bag. Pour the spice mixture on a plate and set aside.

Wash chicken and pat dry with paper towels. (Optional: For the tastiest, juiciest chicken, wash the night before and while still wet, sprinkle liberally with kosher or coarse salt, cover tightly, and refrigerate overnight. Rinse well and pat dry, then proceed with recipe below.)

Rub each chicken breast in a little olive oil. Roll each chicken breast in the spice mixture, coating evenly.

Place breasts in a single layer in a 9x13" baking pan. Use a larger or smaller pan -- just make sure all the breasts are in a single layer.

Bake the chicken until done, about 20-30 minutes. The cayenne and paprika will make it hard to see a "clear" juice when you pierce the breasts, so be sure to use an instant read thermometer -- for chicken it should read 165 degrees when inserted into the thickest part of the meat.

MY TIP: Mix up the blackening spices in bulk and store in a dry place to have on hand.