Recipe - Baton Rouge Chicken

4 Skinless; boneless chicken
breast halves, (4 ounces
each)
2 tablespoon Margarine; melted

FOR THE SPICE MIX
2 tablespoon Cayenne pepper
1 tablespoon Paprika
1 tablespoon Black pepper
2 teaspoon Garlic powder
2 teaspoon Onion powder
1 teaspoon Dried basil
1 teaspoon Dried oregano
One half teaspoon Chili powder
1/8 teaspoon Dried thyme
1/8 teaspoon Dry mustard

Source: Healthy Meals in Minutes

1.To prepare spice mix, on a sheet of waxed paper, combine cayenne pepper,
paprika, black pepper, garlic powder, onion powder, basil, oregano, chili
powder, thyme, and mustard. Mix well.

2.Heat a large castiron skillet or other large heavy skillet over
mediumhigh heat until very hot, about 8 minutes.

3.Meanwhile, brush chicken with margarine. Dredge chick en in spice
mixture, patting firmly to adhere.

4.Place chicken in prepared skillet and cook, turning once, until coating
is blackened and chicken is no longer pink, about 10 minutes. Place chicken
on a serving platter. Serve immediately.

VARIATION: Broil spicecoated chicken 4 inches from heat, turning once,
until no longer pink, about 10 minutes.
PER SERVING: Calories 133 (10% from fat), Carbohydrates 1 g, Protein 28 g,
Sodium 101 mg, Fat 1 g, Cholesterol 66 mg.

Posted to EATLF Digest by Lisa Whittington esordliw@pacbell.net on Feb
08, 1998