Baton Rouge Chicken
13 ingredients
5 steps
Ingredients
- 6 boneless skinless chicken breasts
- 2 tablespoons margarine, melted
- For Spice Mix
- 2 tablespoons cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon thyme
- 1/4 teaspoon dry mustard
Directions
-
1To prepare spice mix, on a sheet of waxed paper, combine all spices; mix well.
-
2Heat a large cast-iron skillet or other heavy skillet over med-high heat until very hot, about 8 minutes.
-
3Meanwhile, brush chicken with margarine.
-
4Dredge chicken in spice mix, patting firmly to adhere.
-
5Place chicken in prepared skillet and cook, turning once until coating is blackened and chicken is no longer pink, about 10 minutes.
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