Blackened Chicken

Serves 4
A speciality from the Mississippi region of the American Deep South. Great out of the pan, on a hamburger or with mashed potatoes.
Recipe Category
Products in this recipe

Cajun Spice, Roasted Red Pepper Pesto

You will need

3 T (45 ml) Ina Paarman’s Cajun Spice
4 skinless, boneless chicken breasts
oil
butter

½ cup (125 ml) mayonnaise
3 T (45 ml) Ina Paarman’s Roasted Red Pepper Pesto

Method

Make Even Cutlets
A chicken breast has a thick end and a thin end, so it can be tricky to turn the whole breast into pieces of uniform thickness. This method makes it easy.

 

 

 

 

 

 

 

 

 

 

 

Divide each chicken breast into three. Slice off the thinner ‘tail’ portion and then halve thicker piece horizontally. Place chicken pieces between sheets of plastic wrap or baking paper and gently pound to 1 cm thickness.

Measure the Cajun Spice onto a dinner plate.
Dip chicken portions into spice mix to generously coat all round.
Keep on one side.
Heat 1 T (15 ml) oil and 2 T (30 ml) butter in a heavy cast iron skillet, until just smoking.
Do not overload the pan.
Add five or six of the chicken portions to the pan at a time.

Press on each firmly with spatula, and cook for 1 minute on each side. Slide skillet off heat (leave stove on) and transfer to a plate. Use paper towel with tongs to wipe out the skillet to remove any black burnt crumbs.
Return skillet to heat. Add more oil and butter and repeat.
Mix all the Roasted Red Pepper Pesto Mayo ingredients together.
Serve in a buttered roll with sliced tomato, shredded lettuce a dollop of Roasted Red Pepper Mayo.