BLACKENED CHICKEN
Great on a summer's day with fresh corn and mashed potatoes.
Provided by Karena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g
BLACKENED CHICKEN
This spicy blackened chicken packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce-there's plenty of extra sauce left over for dipping. -Stephanie Kenney, Falkville, Alabama
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 704 calories, Fat 62g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 1465mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
SANTA FE CHICKEN
Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
BLACKENED CHICKEN
Make and share this Blackened Chicken recipe from Food.com.
Provided by Paulg
Categories Chicken
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C / 400F / Gas 6.
- Mix all the spices together - ( more is made than required and can be kept in an air tight container for future use ).
- The chicken breasts can be rolled then in the spice mix ( or just on the skin side ). The chicken is to be cooked in a grill or a frying pan. If using a frying pan add oil and butter and heat until bubbling. If using the grill brush the chicken with the oil and butter. The chicken will take 10-12 minutes to cook.
- To finish put in oven for 10 minutes.
- The spices can be used with fish. If you cannot be bothered to make the spice use Cajun Spices which can be bought from a supermarket.
Nutrition Facts : Calories 288.2, Fat 16.5, SaturatedFat 5.7, Cholesterol 100.4, Sodium 1863.3, Carbohydrate 2.8, Fiber 0.8, Sugar 0.1, Protein 30.8
BLACKENED SANTA FE CHICKEN
Steps:
- FINELY crush 1 cup French-fried onions. Place in pie plate; stir in cilantro, chili, cumin, salt. Reserve remaining onions.
- DIP chicken into beaten egg, then into crumb mixture, pressing gently to coat lightly.
- HEAT oil in nonstick skillet over medium-high heat. Saute chicken for 10 min. (no longer pink) Turn once. Sprinkle with cheese and remaining onions. Cook, covered, until cheese melts. Serve with salsa. Garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLACKENED CHICKEN PIZZA
Make and share this Blackened Chicken Pizza recipe from Food.com.
Provided by SarahBelle9475
Categories Chicken
Time 30m
Yield 1 15 inch pizza, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle 2 teaspoons blackening seasoning evenly over chicken breast.
- In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook for 2-3 minutes per side, or until chicken is done. Remove from heat, and cool. Cut chicken into thin strips; set aside.
- In a large skillet, melt remaining 2 tablespoons butter over medium heat. Add garlic and shallot, and cook for two minutes. Stir in flour; cook for two minutes, stirring constantly. Gradually whisk in wine and milk. Cook, whisking constantly, for about 4-5 minutes, or until thickened. Stir in basil and remaining 1 tablespoon blackening seasoning. remove from heat.
- Spread cream mixture evenly over prepared unbaked crust. Sprinkle with 1 cup mozzarella cheese. Top evenly with spinach, chicken strips, bacon, remaining 1/2 cup mozzarella cheese, and Parmesan cheese. Bake for 15-20 minutes, or until lightly browned. Cut into wedges to serve.
Nutrition Facts : Calories 851, Fat 67.2, SaturatedFat 33.2, Cholesterol 184.3, Sodium 1529.9, Carbohydrate 12.8, Fiber 0.4, Sugar 4.4, Protein 44.6
SANTA FE CHICKEN PASTA (COPYCAT)
Make and share this Santa Fe Chicken Pasta (Copycat) recipe from Food.com.
Provided by ptal06
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook your chicken first.
- To blacken, lightly sprinkle blackening seasoning on both sides of the chicken.
- Heat a stainless steel pan over medium-high heat. Cook the chicken completely - turning only once.
- Hint: You may want to do this on your grill outside because a lot of smoke can be generated.
- Slice the chicken into the thin long strips.
- Set the chicken aside while you prepare the sauce and noodles.
- In a large pot, start heat your water to a boil in preparation for the pasta.
- In a large stainless saucepan, melt your butter over medium heat.
- While the butter is melting, finely mince the garlic and then add to the pan.
- Cook the garlic for two minutes and then add all of the cream.
- Stir occasionally while it reduces by half.
- Hint: If your garlic turns brown then the pan was too hot - start over, it will be worth it.
- While the cream is starting to reduce, prepare your other ingredients by finely mincing the green onions, cilantro, tomatoes & roasted red peppers - but keep the tomatoes separate.
- Stir in the cilantro, green onion & roasted red peppers while it's reducing.
- Your cream should be simmering now as it reduces - this process will normally take more than 20 minutes - stir occasionally and keep a watch out for it boiling over.
- Boil the pasta, which should take at least 12 minutes.
- Clean the snow peas and add them to the cream - if they simmer in the cream for at least 10 minutes they are perfect - cooked through and hot, but still a bit crisp.
- When the pasta is done, the cream should be reduced by half now. The cream's texture should not be thick like Alfredo sauce, but not runny like water.
- Drain the pasta well! Penne pasta is a pain because it holds so much water, but too much left over water will thin out the sauce you worked so hard for.
- Put the noodles back in its pot and pour your cream over the noodles.
- Add the chicken and stir everything together well.
- Serve immediately as this dish is not good as leftovers or once the cream cools.
- Spoon out an appropriate amount onto a plate and then sprinkle some diced tomatoes on top - you can also use some left over cilantro sprig as garnish if you like.
- I usually serve this with warm Italian bread with soft butter on the side.
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