I've been saying for the past few weeks that my next bookmarked recipe submission would not be from my Easy Food Magazine and this week it isn't!!!! Rob was having a steak tonight so I planned to do one of my bookmarked chicken recipes for myself. I had a quick look through the links I've had saved and decided on blackened chicken by Erin at Erin's Eats
that she had found on Allrecipes. It was fantastically easy and quick to throw together and leave to bake allowing me to get on with some other quick chores before serving dinner. It was also really tasty, I'm sure I'll be making this again.
Had a minor catastrophe though - I had started to sauté the mushrooms to go with this in some butter and oil while Rob started frying his steak, then he turned up the heat on what he thought was his steak but turned out to be my mushrooms so they've turned out blacker than the chicken.
Blackened Chicken
Serves 2
Ingredients
2 boneless skinless chicken breasts (pounded thin)
Salt, to taste
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (I used chili powder because I had no cayenne)
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground pepper
1/4 teaspoon onion powder (I left this out because I had none)
Recipe
1. Preheat oven to 170˚C. Line a small baking dish with aluminum foil and coat with non-stick cooking spray.
2. Rinse the chicken breasts under cool water and pat dry with a paper towel. Season both sides with salt.
3. Combine the remaining ingredients in a small bowl. Once combined, rub the spice mixture on both sides of the chicken. Place the chicken in the prepared baking dish and bake for 20-30 mins, or until no longer pink and the juices run clear.
Had a minor catastrophe though - I had started to sauté the mushrooms to go with this in some butter and oil while Rob started frying his steak, then he turned up the heat on what he thought was his steak but turned out to be my mushrooms so they've turned out blacker than the chicken.
Blackened Chicken
Serves 2
Ingredients
2 boneless skinless chicken breasts (pounded thin)
Salt, to taste
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (I used chili powder because I had no cayenne)
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon ground pepper
1/4 teaspoon onion powder (I left this out because I had none)
Recipe
1. Preheat oven to 170˚C. Line a small baking dish with aluminum foil and coat with non-stick cooking spray.
2. Rinse the chicken breasts under cool water and pat dry with a paper towel. Season both sides with salt.
3. Combine the remaining ingredients in a small bowl. Once combined, rub the spice mixture on both sides of the chicken. Place the chicken in the prepared baking dish and bake for 20-30 mins, or until no longer pink and the juices run clear.