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Blackened Chicken - Cactus club style Recipe

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This recipe for Blackened Chicken - Cactus club style, by , is from Good Eats & Sweet Treats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 boneless skinless chicken breast

1 tbsp lemon juice
1 tbsp soy sauce
tbsp lime juice
tbsp worchester sauce

Blackening seasoning:
tbsp salt
1 tsp paprika
1 tsp onion powder
1 tsp brown sugar
1 tsp black pepper
tsp cayenne pepper
tsp ground oregano

Creole butter:
cup butter - softened
1 tsp chili powder
1 tsp brown sugar
tsp cayenne pepper
tsp dried thyme
tsp garlic powder
tsp black pepper

Prep chicken. Place in ziplock and pound to - inch thick.
Combine marinade ingredients in large ziplock. Marinate for a minimum of 30 minutes.

Make the creole butter - mix all ingredients together and put in freezer to harden while chicken cooks. Add -
dollops to hot chicken immediately before serving.

Meanwhile combine blackening seasoning ingredients, with mortar and pestle if you have one.

Remove chicken from marinade and discard. Rub blackening seasoning into chicken, coat well and thickly. (use it all). Heat butter or oil in a good non stick or cast iron pan over medium high heat. When butter is hot, add chicken. Flip every once in a while to ensure even cooking and blackening. The spice rub will blacken and burn, this is supposed to happen to a certain extent. Cook time approx 15-20 minutes, Serve over mashed potatoes and with the creole butter.




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