- 8 Boneless Skinless Chicken Breast Halves
- 2 Tablespoons Salt
- 1 1/2 Tablespoons Garlic powder
- 1 1/2 Tablespoons Ground black pepper
- 1 Tablespoon White Pepper
- 1 Tablespoon Onion Powder
- 1 Tablespoon Ground Cumin
- 1/2 Tablespoon Cayenne Pepper
- 1/2 Tablespoon Paprika
- 3/4 Pound Unsalted Butter - Melted
- Pound chicken breasts to about 1/3" thick. Thoroughly combine the
seasoning mix ingredients in a small bowl.
- Just before cooking
each piece of chicken, dip it in the melted butter so that both sides
are well coated, then sprinkle each fillet evenly with the seasoning
mix, using about a rounded 1/2 teaspoon on each, and patting it in with
your hands. (If you lay the fillet on a plate or other surface to season
it, be 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 a hot skillet, making sure all meat folds are
opened up and the meat is lying flat. Pour about 1 teaspoon butter on
the top of the fillet (be careful, as the butter may flame up).
- If you cook more that 1 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 minutes.
(The time will vary according to the thickness of the fillets and the
heat of the skillet or fire; watch the meat and you'll see a white line
coming up the side as it cooks.)
- Turn the fillets over and pour
about 1 teaspoon more melted butter on top of each. Cook just until meat
is cooked through, about 2 minutes more.
- Serve the chicken
fillets crustier side up while piping hot. Clean the skillet after
cooking each batch and repeat the blackening procedure with the
remaining chicken fillets.
Atkins Diet Recipes