Recipe - Blackened Chicken

1 t easpoon thyme
One half t easpoon paprika
1 t easpoon basil
One half t easpoon white
pepper
One half t easpoon onion
powder
One fourth t easpoon salt
(optional)
One half t easpoon cayenne
pepper
; black pepper
One fourth t easpoon pepper
5 skinned chicken breasts

Combine seasonings on a small plate. Roll each breast in seasonings,
coating on both sides and set it aside on a large plate. For a milder
chicken, use less seasoning on each breast. Either grill on a castiron
pancake griddle or barbecue, broil, or bake chicken until cooked through.
Don't overcook. Eater's Choice, A Food Lover's Guide to Lower Cholesterol,
by Doctor and Nancy Goor, 1995 Typos by Brenda Adams Posted to mcrecipe
9/11/96

Posted to MCRecipe Digest V1 #217

Date: Thu, 12 Sep 1996 01:10:14 0400

From: ADAMSFMLE@aol.com