Blackened Chicken
Time: 20 minutes
Serves: 4
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.