Blackened Chicken Breast
Yield
1 servingPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
paprika
|
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
thyme
ground |
*
|
| ⅛ | teaspoon |
white pepper
ground |
|
| ⅛ | teaspoon |
onion powder
|
|
| 1 | each |
chicken breasts
boneless and skinless |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
paprika
|
|
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
thyme
ground |
*
|
| 0.6 | ml |
white pepper
ground |
|
| 0.6 | ml |
onion powder
|
|
| 1 | each |
chicken breasts
boneless and skinless |
|
Directions
Preheat the oven to 350℉ (180℃).
Heat a medium cast-iron skillet over high heat for 15 minutes, or until very hot.
In a small bowl, combine all the dry seasonings; mix well, and set aside.
Spray one side of the chicken with nonstick vegetable cooking spray, and sprinkle with half the seasoning; reserve the remaining seasoning.
Place chicken in the very hot skillet, seasoned side down.
Repeat procedure of spraying and seasoning the top side of the chicken; cook for 1 minute on each side.
Remove from the skillet, and place on a small baking sheet that has also been sprayed.
Bake for 5 minutes.
