Makes 8 servings
- 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 peppers
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon paprika
- 1 1/2 cups butter, melted
1. Pound chicken breasts to about 1/3-inch thick.
2. Completely mix the seasoning mix ingredients in a small bowl.
3. 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. Immediately place the fillet 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. If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one.
4. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. 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.
5. 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.
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