Chef Time!

Chef Time!

Wednesday, October 29, 2014

Something New For Mardi Gras Next Year

With Mardi Gras coming soon, I'm always trying to come up with something that will be within the theme of things. Every year, I'm always on the lookout for new dishes and I found this to be quite delightful.
Quick, spicy, and always a hit as popular chicken tenders have a flavorful Cajun seasoning.

Blackened Chicken Tenders

2 tbsp. paprika
1 tbsp. chili powder
1 tsp. brown sugar
1 tsp. pepper
1/2 tsp. salt
1 1/2 lb. boneless, skinless chicken breasts, cut into strips

In large resealable bag, combine paprika, chili powder, brown sugar, pepper, salt. Add chicken, shake to coat. In large skillet coated with nonstick cooking spray, heat olive oil over medium heat, sauté chicken 5–7 minutes or until browned and done. Remove to a plate.  

Chef's note: Blackening refers to a cooking method originating in New Orleans where chicken is cooked in a hot skillet to produce a slightly burnt-looking, dark-brown exterior and moist interior. You can buy chicken tenders or cut chicken with cooking scissors easily

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