Name: Cajun Chicken Cutlets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup sweet butter; 1 tablespoon fresh lemon juice; 1/4 teaspoon thyme, crushed; 1/4 teaspoon oregano, crushed; 1/4 teaspoon cayenne; 1/4 teaspoon fresh ground black pepper; 4 skinless chicken breasts, pounded thin

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Recipe by riffraff

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These are spicy but good. I don't like "blackened" stuff but I like these.

Ready In:: 30mins
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ingredients

¹⁄₄ cup sweet butter
1 tablespoon fresh lemon juice
¹⁄₄ teaspoon thyme, crushed
¹⁄₄ teaspoon oregano, crushed
¹⁄₄ teaspoon cayenne
¹⁄₄ teaspoon fresh ground black pepper
4 skinless chicken breasts, pounded thin

directions

Melt butter in a small saucepan over low heat.
Add lemon juice, herbs, black pepper and salt to taste.
Continue to cook for several minutes on low heat till herbs soften.
Heat a large cast-iron skillet to high.
Coat both sides of the cutlets well with the butter mixture.
Cook cutlets in cast iron for several minutes on each side.
When done, the will be black on the outside and tender and juicy on the inside.

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"These are spicy but good. I don't like "blackened" stuff but I like these."

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review by Katy4

4/13/2005

Ok, so I admit I didn't follow your directions and used my George Foreman grill. It still produced a great flavor and helped to keep the moisture in. I will make this again.

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review by yak67

2/10/2005

Thank you, this was an easy and wonderful dish to serve my Family. We all enjoyed it and will use it again soon. Yak

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review by Gerry

1/7/2005

Great tasting chicken. We so liked this combination of spices that it has seen reruns! I made it according to directions using a heavy 'hand cast' pan. We loved it, all we needed was a salad to make for a perfect meal. Needing for most part to cook low fat I have also 'baked' it in the oven, while not quite blackened chicken it was absolutely delicious too! Thank you for sharing.

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tweak by Just Call Me Martha

1/26/2003

These are great! Very easy to make. I think the cast iron pan is critical to properly blacken the chicken. The only substitution made was that I used lime juice instead of lemon juice, and it worked quite well. My son suggested cutting the breasts into bite sized pieces and then serving as an appetizer with a sour cream dip. Not a bad idea either. Great recipe. Thanks for sharing it.

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review by Just Call Me Martha

1/26/2003

These are great! Very easy to make. I think the cast iron pan is critical to properly blacken the chicken. The only substitution made was that I used lime juice instead of lemon juice, and it worked quite well. My son suggested cutting the breasts into bite sized pieces and then serving as an appetizer with a sour cream dip. Not a bad idea either. Great recipe. Thanks for sharing it.

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