Blackened Chicken

Here’s a gem of a recipe.
blackened chicken 3_opt
Since acquiring Jamie Oliver’s 15 minute meals cookbook I’ve been bashing chicken breasts goodo in my kitchen.  I love that this makes them quicker to cook and in turn renders them moister.  Spicing the chicken before it enters the pan ensures that a nice covering has been battered into them,.  I generally reach up to my spice rack and grab whatever appeals to me.  Very ad hoc recipe.
blackened chicken_opt-1
Blackened Chicken.
You will need:
Chicken breasts/fillets
Spices of your choosing {I usually use a combination of 3.  Mixed spice/Allspice works well, as does turmeric, paprika, curry powder, cumin, cayenne pepper etc.}
Rapeseed or Olive oil
Baking / Parchment Paper & Rolling Pin for bashing fillets.
Method:
Roll out a large sheet of baking/parchment paper on your worktop.
Place the chicken breasts on top to one half/side of the paper.
Generously sprinkle the spices over the chicken.
Move and turn the chicken to coat all sides with spices that will fall onto the paper.
Cover the spiced breasts with the other half/side of the paper and then bash with a rolling-pin until the chicken breasts are quite thin.
Heat the oil over a medium/high heat in a frying pan and cook the chicken for around 3 minutes each side, depending on thickness.
Enjoy,
‘Til next time, Sheila.

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