Baton rouge chicken PDF Print E-mail

Baton Rouge Chicken

WARNING! This is VERY spicy!

4 (4 ounce) skinless, boneless chicken breast halves
2 tablespoons butter or margarine, melted

Spice Mix
2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon dry mustard

Spice Mix: On a sheet of wax paper, combine cayenne pepper, paprika, black pepper, garlic powder, onion powder, basil, oregano, chili powder, thyme and mustard. Mix well.

Heat a large cast iron skillet or other large heavy skillet over medium-high heat until very hot, about 8 minutes.

Meanwhile, brush chicken with butter or margarine. Dredge chicken in spice mixture, patting firmly to adhere.

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.

Serves 4.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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