* Exported from MasterCook *

CAJUN TRADITIONAL BLACKENED CHICKEN

Recipe By :The AUSSIE LC GOURMET and Paul Prudhomme
Serving Size : 2 Preparation Time :0:25
Categories : 5-10G Low Carb Poultry Chicken Breasts
Regional Cajun-Creole The Aussie Lc Gourmet
Zold

Amount Measure Ingredient -- Preparation Method
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2 tbsp salt
2 lg chicken breast, no skin, no bone, R-T-C
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp white pepper
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne
1/2 tsp paprika
1/4 cup butter -- low salt

ALL COOKING SHOULD BE DONE ON OUTSIDE BBQ AS THE AMOUNT OF SMOKE WILL SET OFF ALARMS.
Chicken breast or deboned thigh meat should be pounded to 1/2" - 15mm in thickness. Let chicken come to room temperature before blackening.
Thoroughly combine (except butter) the seasoning mix ingredients in a small bowl.
Heat a large cast-iron skillet over very high heat until it is extremely hot. Heat serving plates in a250°F-130°C oven.
Just before cooking each piece of chicken, brush on the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a heaping 1/2 teaspoon on each,and patting with your hands. If you lay fillet on a plate or other surface to season it make sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on top of the fillet (be careful as butter may flame up). If you cook more than one fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 min. The time will vary according to the thickness of the fillets and the heat of the skillet. Turn the fillets over and pour about 1teaspoon more melted butter on top of each fillet. Cook just until meat is cooked through, about 2 min. more. Serve the chicken fillets crustier side up while piping hot.

















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Per Serving (excluding unknown items): 507 Calories; 30g Fat (53.0% calories from fat); 54g Protein; 5g Carbohydrate; 1g Dietary Fiber; 206mg Cholesterol; 6758mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 4 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0