Blackened Chicken Breasts Recipe

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adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

blackened chicken

This blackened chicken is ideally moist.

In fact it is so moist I only use chicken breasts for the whole dish, and end up with fork-tender blackened chicken. The other thing that keeps them good and moist, is, I leave the chicken breasts nice and medium-thick, meaning not pounded thin as cutlets.

The blackened chicken mixture here is a real quickie

That’s because Levana Nourishments is packed with good flavors and textures; no need to duplicate them!

Nothing as delicious and succulent than chicken breasts cooked the right way, that is, not overcooked even by a second. Even if it looks slightly pink inside, remember the residual heat will reach the center in no time, and cook it to perfection. Do not pound the chicken breasts; leave them nice and thick.

I like to serve this blackened chicken dish over mixed greens, as a main-course salad, but there are several more interesting ways to serve blackened chicken: by themselves with a couple side dishes; cold and diced in a sandwich, with some avocado, lettuce and tomato; with corn salsa; with tomato salsa, etc…. you get the picture: All choices are guaranteed to be delicious.

Ingredients

Blackened spice ingredients:

 

  • 8 chicken cutlets, medium-thick

Instructions

Mix all spice ingredients thoroughly in a bowl. Coat the cutlets in the spice mixture, using it all up.

Pour the olive oil in a large heavy skillet. When the skillet is very hot, place the cutlets in, and cook no more than 2 minutes on each side.
Slice the breasts 1/2 inch thick, or dice them in 1 inch cubes.  Serve hot or at room temperature, alone or over lightly dressed salad greens.
Makes 8 servings

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