Blackened Chicken Breasts With Creole Mustard Sauce Recipes

Steps:

• Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Steps:

• Combine 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise with Cajun spice with wire whisk in small bowl. Cover and refrigerate 30 minutes.
• Combine remaining 1/2 cup mayonnaise, mustard, horseradish, Worcestershire sauce, lemon juice and parsley with wire whisk in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate until ready to use.
• Season chicken, if desired, with salt and pepper. Brush chicken with Cajun mayonnaise. Arrange chicken on baking sheet and broil, turning once, 10 minutes or until golden and chicken is thoroughly cooked. Serve with Creole mustard sauce.

Steps:

• Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
• For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
• For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
• Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
• Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
• Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.