Blackened Chicken

Time: 20 minutes

Inspired by: My love for spice and chicken that is cooked well, but still very juicy! I think this is one of the best ways to really sear in the juices and cook chicken fairly quickly.

Supplies: Cast iron skillet

Ingredients:

• 1.25-2 lbs of boneless, skinless, organic chicken breasts
• Approximately 3-4 tablespoons Spice it Up …by Karen™

Preparation:

• Heat your cast iron skillet so that it is searing hot (approximately 5 minutes).
• Pre-heat oven to 375-400 or if you have a good toaster oven you can use that and skip the pre-heat.
• Cut chicken breasts in half lengthwise if they are too large for a single serving.
• Coat the chicken in olive oil and roll it in the spice until it is completely covered.
• Add olive oil to the hot skillet, heat for about 30 seconds, and place the chicken breasts in the skillet.
• Sear each side for 3-5 minutes until blackened and crisp and juices are locked in.
• Remove from skillet and place in oven.
• Cook smaller breasts for approximately 15 minutes and larger ones for approximately 20.

Notes: Slice into strips and server over salad.

Wine Suggestions: A medium bodied red with some good fruit and a bit of spice on it would be perfect. We just had this last night with our friends Katie and Joe and drank a Southern Rhone blend – Chateau Pesquié Cotes du Ventoux Terrasses. It was fun because, coincidentally, they were at Chateau Pesquié last year. A spicier Rioja, Barolo or Zinfandel, or an off-dry white would be other great options.