6 Medium Skinless Chicken Breasts 6 Medium Skinless Chicken Breast
75g Butter 1/3 Cup of Butter
1 Tsp Garlic Powder 1 Tsp Garlic Powder
2 Tsp Onion Powder 2 Tsp Onion Powder
2 Tsp Cayenne Pepper 2 Tsp Cayenne Pepper
¼ Tsp Ground Cumin ¼ Tsp Ground Cumin
1 Tsp Dried Thyme 1 Tsp Dried Thyme
1 ½ Tsp of each Salt & Black Pepper 1 ½ Tsp of each Salt & Black Pepper
Serves 6
Preparation: 4 minutes Cooking: 10-15 Minutes
- Slice each chicken breast in half horizontally, making two pieces of about the same thickness. Flatten them slightly with the heel of your hand.
- Put the butter in a small frying pan and melt over a low heat. DO NOT LET IT BROWN.
- Mix the remaining ingredients in a bowl, brush both side of the chicken with the butter. Sprinkle over the seasoning mix evenly.
- Heat a large heavy-based frying pan over a high heat for about 5-8 minutes, until a drop of water sprinkled on the surface sizzles.
- Drizzle 1 Tsp of the melted butter onto each piece of chicken, place them in the frying pan a few at a time, and cook for 2-3 minutes until the underside begins to blacken. Turn the chicken over and cook the other side for 2-3 minutes more. Until the chicken is cooked all the way through.
Cook’s Tip: If you are having to cook in batches cover the chicken and keep it warm. Serve with salad leaves, peppers and potato wedges.
Variation: You could also follow this recipe for Cajun- Spiced Fish , just remove the chicken and replace it with 6 white fish fillets, you will not need to slice the fish in half and only cook for 2 minutes on one side then 1 ½ -2 minutes on the other.
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