Prep 25 mins
Cook 20 mins
From the Tabasco website - it was so good I thought it deserved wider circulation
- 1 tablespoon chopped onion
- 1 teaspoon dried thyme leaves
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 teaspoons Tabasco sauce (habanero or regular)
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- Mix onion, thyme, sugar, salt, nutmeg and tabasco sauce in a small bowl.
- Remove fat from chicken and stab a couple of times with a fork.
- Spoon or rub seasoning mixture over both sides of each breast half and let it marinate for 20 minutes (it's still pretty good without marinating).
- Heat butter and oil in large skillet over medium heat.
- When bubbling, add chicken and cook for 5 to 10 minutes on each side (depending on size of chicken breasts) until brown and cooked through.
Not the traditional thick coat of seasoning I expected from jerk chicken, but good flavor none-the-less. I served this sliced over carbonera-butter pasta with corn-on-the-cob and it made a good spring dinner. I did have to add a little oil to the herb/Tabasco sauce marinade to give it enough fluidity to marinate. I also substituted real butter instead of fake butter but the fake butter I think would have worked better. Go figure.