Sorry for the lack of picture. My night food pictures just do not turn out well. I served a Fat Tuesday meal tonight because I'm making stuffed pizza tomorrow. No reason for the switcheroo except Jeff won't be home until late tonight. I did not make the intended King Cake because I heard it isn't that awesome (dry). Is that true?
If you get Penzey's catalog, you will find a coupon for a free spice. This month's spice is Cajun Seasoning. Looking for a way to cook it, I used this recipe as a guideline on how to make Blackened Cajun Chicken.
The chicken turned out excellent - real moist and delicious. I think I'm going to find a way to blacken a butterflied chicken (hammered thin) that can be used for sandwiches with some cuban rolls. Cajun and Cuban together? Oh yeah - it will be excellent! I served this chicken with some brown rice and glazed carrots. This meal was enough to feed 4 people.
A few things I did different from the original recipe besides using a pre-made spice: I oiled the breasts with Canola oil (olive oil has a low smoking point) and baked at 350 degrees for 25 minutes rather than the recommended 5 minutes. I don't know about you, but I don't really like raw chicken. I thought I was going to put the cast iron skillet into the oven from the stovetop but the skillet was smoking like crazy (unfiltered Camels). Seriously, it was open the windows and turn on the fans smoking. Maybe I need to season the skillet again.
Ingredients Penzey's Cajun Seasoning 2 Boneless, Skinless Chicken Breasts Vegetable Oil (I used Canola Oil)
Special Tool Cast Iron Skillet
Directions Preheat oven to 350 degrees. While pre-heating, take your chicken breasts out of the fridge. Now's not the time to be cooking direct from the freezer. Line a baking pan or baking sheet with parchment paper or coat with a little oil. Put your cast iron skillet on the burner and set it to high 5 minutes before you are ready to begin seasoning.
Lightly oil your chicken breasts on both sides. Liberally season your chicken breast with the Cajun Seasoning. Rub it in. Turn the chicken over and season again. Rub it in. Wash your hands very well. Twice.
Place your chicken breasts in the hot skillet. Count to 60 and turn them over. Count to 60 again.
Place your chicken breasts in your baking pan or baking sheet and put in the oven. Bake until the juices run clear - about 25 minutes.