Recipe by FlowrBx
From "A Guide to Inspired Meals", a book of recipes from Lipton Sides.
Top Review by justcallmetoni
As a chilehead, I truly enjoyed this dish not only for its taste but for its simplicity. Most likely, I'll be making a big batch of this rub to have at the ready for future meals. My one change might be to add a little oregano or thyme (or both) to the spice blend to create a little more dimension in the rub. Right now it's just heat and heat alone. Also for others making this dish, consider pounding your butterflying your chicken so that it's fully cooked in the time suggested. I neglected to do this initially and and had to split the breasts 1/2 way through the cooking to prevent it from incinerating or getting too dried out. I prepared mine in a cast iron skillet (nothing better) and served it with a baked sweet potato and collard greens for southern comfort meal. Thanks.
- 1 teaspoon ground black pepper
- 1 teaspoon ground cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 teaspoons paprika
Blackened Boneless Chicken Breasts
- 4 boneless skinless chicken breasts (about 1 1/4 lbs)
- 2 teaspoons vegetable oil
- 1⁄2 cup sour cream
- 1 tablespoon chopped fresh cilantro
- salt and pepper
Directions See How It's Made
- Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
- Dip both sides of the chicken breasts in the mixture of spices, coating well.
- Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
- Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
- To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
- For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
- Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.