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Ingredients
| chicken breasts: 6 breasts |
| margarine (oleo): 2 Tbl (melted) |
| cayenne pepper: 2 Tbl |
| paprika: 1 Tbl |
| black pepper: 1 Tbl |
| garlic powder: 2 tsp |
| onion powder: 2 tsp |
| dried basil (ground): 1 tsp |
| dried oregano (ground): 1 tsp |
| chili powder: 1/2 tsp |
| dried thyme (leaves): 1/4 tsp |
| ground mustard: 1/4 tsp |
Baton Rouge Chicken
Credit: Food.com
User rating:
-
Prep Time
8 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
- To prepare spice mix, on a sheet of waxed paper, combine all spices; mix well.
- Heat a large cast-iron skillet or other heavy skillet over med-high heat until very hot, about 8 minutes.
- Meanwhile, brush chicken with margarine.
- Dredge chicken in spice mix, patting firmly to adhere.
- Place chicken in prepared skillet and cook, turning once until coating is blackened and chicken is no longer pink, about 10 minutes.