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.
Blackened spice ingredients:
- 3 tablespoons paprika
- 1 tablespoon chili powder, or to taste
- 1 tablespoon cumin
- 2 pouches Levana Nourishments Garden Vegetable
- Ground pepper to taste
- 3-4 tablespoons olive oil
- 8 chicken cutlets, medium-thick
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