Title: Baton Rouge Chicken
Yield: 1 Servings
4 Skinless; boneless chicken
-breast halves, (4 ounces
2 tb Margarine; melted
—————————–FOR THE SPICE MIX—————————–
2 tb Cayenne pepper
1 tb Paprika
1 tb Black pepper
2 ts Garlic powder
2 ts Onion powder
1 ts Dried basil
1 ts Dried oregano
1/2 ts Chili powder
1/8 ts Dried thyme
1/8 ts Dry mustard
Source: Healthy Meals in Minutes
1.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.
2.Heat a large cast-iron skillet or other large heavy skillet over
medium-high heat until very hot, about 8 minutes.
3.Meanwhile, brush chicken with margarine. Dredge chick- en in spice
mixture, patting firmly to adhere.
4.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.
PER SERVING: Calories 133 (10% from fat), Carbohydrates 1 g, Protein 28 g,
Sodium 101 mg, Fat 1 g, Cholesterol 66 mg.
Posted to EAT-LF Digest by Lisa Whittington on Feb