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Baton Rouge Chicken




Source of Recipe


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List of Ingredients




4 skinless boneless chicken breast halves (4 ounces each)
2 tbl margarine, melted

FOR THE SPICE MIX:

2 tbl cayenne pepper
1 tbl paprika
1 tbl black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp chili powder
1/8 tsp dried thyme
1/8 tsp dry mustard




Recipe



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.

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

Meanwhile, brush chicken with margarine.

Dredge chicken in spice mixture, patting
firmly to adhere.

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.