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I had this for dinner tonight and it was GREAT. I got it off of one of the low carb recipe sites and if I remembered which one, I would be happy to give credit. it might have been lowcarbluxury.com. anyway... here it is
8 boneless skinless chicken breast halves
2 tbsp salt
1 1/2 tbsp garlic powder
1 1/2 tbsp ground black pepper
1 tbsp white pepper
1 tbsp onion powder
1 tbsp cumin
1/2 tbsp cayenne pepper
1/2 tbsp paprika
3/4 lb unsalted butter melted
Pound chicken breasts to about 1/3" thick. Thoroughly combine the seasoning mix ingredients in a small bowl. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated. then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 tsp on each, and patting it in with your hands. Immediately place the fillet skinned side down in a hot skillet, making sure all meat folds are opened up and the meat is laying flat. Pour about 1 tsp butter on the top of the fillet.
Cook uncovered over the same high heat until the underside forms a crust, about two minutes. turn the fillets over and pour about 1 tsp more butter on top. cook just until meat is cooked through, about 2 minutes more.
Serve chicken fillets crustier side up while piping hot. clean the skillet after cooking each batch and repeat the blackening procedure with the remaining fillets.
the author says there are *zero* carbs. I did a few variations. I didn't have black pepper so I used my multi colored ones, and I also didn't have onion powder and just used minced which was just fine. Also, I just dredged the chicken in the seasoning. Turn your exhaust fan on when you do it since I managed to smoke up my apartment! they are apparently serious about that clean out the pan between each fillet part!
it is pretty spicy and delicious!
8 boneless skinless chicken breast halves
2 tbsp salt
1 1/2 tbsp garlic powder
1 1/2 tbsp ground black pepper
1 tbsp white pepper
1 tbsp onion powder
1 tbsp cumin
1/2 tbsp cayenne pepper
1/2 tbsp paprika
3/4 lb unsalted butter melted
Pound chicken breasts to about 1/3" thick. Thoroughly combine the seasoning mix ingredients in a small bowl. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated. then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 tsp on each, and patting it in with your hands. Immediately place the fillet skinned side down in a hot skillet, making sure all meat folds are opened up and the meat is laying flat. Pour about 1 tsp butter on the top of the fillet.
Cook uncovered over the same high heat until the underside forms a crust, about two minutes. turn the fillets over and pour about 1 tsp more butter on top. cook just until meat is cooked through, about 2 minutes more.
Serve chicken fillets crustier side up while piping hot. clean the skillet after cooking each batch and repeat the blackening procedure with the remaining fillets.
the author says there are *zero* carbs. I did a few variations. I didn't have black pepper so I used my multi colored ones, and I also didn't have onion powder and just used minced which was just fine. Also, I just dredged the chicken in the seasoning. Turn your exhaust fan on when you do it since I managed to smoke up my apartment! they are apparently serious about that clean out the pan between each fillet part!
it is pretty spicy and delicious!
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