Recipe

Lunch

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Boneless Skinless Chicken Breast Fillets
Butter
Garlic Powder
Onion Powder
Cayenne Pepper
Paprika
Cumin
Dried Thyme
Salt & Black Pepper

Cajun-Spiced Chicken

Serve with salad leaves and pepper strips.
Total time: 20 min
Servings: 3
Equipment: Stove
  • 3 Boneless Skinless Chicken Breast Fillets
  • 2 tbsp. Butter
  • 1/2 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Paprika
  • 1/4 tsp. Cumin
  • 1/2 tsp. Dried Thyme
  • 1/4 tsp. Salt & Black Pepper
  • Slice each chicken breast in half horizontally, making two pieces of about the same thickness. Flatten them slightly with the heel of you hand.
  • Put the butter in a small pan and melt over a low heat. Do not let it brown.
  • Mix the remaining ingredients in a bowl. Brush the chicken on both sides with a little of the melted butter. Sprinkle evenly with the seasoning mix.
  • Heat a large heavy-based frying pan over a high heat for about 5–8 minutes, until a drop of water sprinkled on the surface sizzles.
  • Drizzle 1 tsp melted butter on to each chicken piece. Place them in the frying pan in an even layer, two or three at a time, and cook for 2–3 minutes, until the underside begins to blacken. Turn the chicken over and cook the other side for 2–3 minutes more. Remove from the pan and keep hot while cooking successive batches. Serve hot with salad leaves and pepper strips.