Blackened Chicken
- 1 t easpoon thyme
- 1/2 t easpoon paprika
- 1 t easpoon basil
- 1/2 t easpoon white
- -pepper
- 1/2 t easpoon onion
- -powder
- 1/4 t easpoon salt
- -(optional)
- 1/2 t easpoon cayenne
- -pepper
- ; black pepper
- 1/4 t easpoon pepper
- 5 skinned chicken breasts
Combine seasonings on a small plate. Roll each breast in seasonings,
coating on both sides and set it aside on a large plate. For a milder
chicken, use less seasoning on each breast. Either grill on a cast-iron
pancake griddle or barbecue, broil, or bake chicken until cooked through.
Don't overcook. Eater's Choice, A Food Lover's Guide to Lower Cholesterol,
by Doctor and Nancy Goor, 1995 Typos by Brenda Adams Posted to mc-recipe
9/11/96
Posted to MC-Recipe Digest V1 #217
Date: Thu, 12 Sep 1996 01:10:14 -0400
From: ADAMSFMLE@aol.com
coating on both sides and set it aside on a large plate. For a milder
chicken, use less seasoning on each breast. Either grill on a cast-iron
pancake griddle or barbecue, broil, or bake chicken until cooked through.
Don't overcook. Eater's Choice, A Food Lover's Guide to Lower Cholesterol,
by Doctor and Nancy Goor, 1995 Typos by Brenda Adams Posted to mc-recipe
9/11/96
Posted to MC-Recipe Digest V1 #217
Date: Thu, 12 Sep 1996 01:10:14 -0400
From: ADAMSFMLE@aol.com
