Blackened Chicken

• 1 tbsp. Salt
• 1 tbsp. Paprika
• 1 tsp. Pepper
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Ground Thyme
• 1/2 tsp. Chili Powder
• 1/2 tsp. Dried Oregano
• 1/2 tsp. Cayenne Pepper
• 6 Boneless Chicken Breast Halves
• 3 tbsp. Butter or hard margarine, melted

1. Mis first 9 ingredients in cereal bowl.
2. Pound chicken breast between 2 pieces of waxed paper to 1/4 inch(6mm) thick.
3. Heat heavy frying pan (not coated) until drops of water bounce all over the pan. Brush Chicken with butter. Sprinkle liberally with seasoning on both sides. This is easier to do if you have an extra salt shaker on hand. Place 2 or 3 pieces in pan. When blackened, turn other side. Cooks quickly and is cooked as soon as it blackens on both sides.

salt, paprika, pepper, garlic, onion powder, ground thyme, chili powder, oregano, cayenne pepper, chicken, butter

Taken from www.epicurious.com/recipes/member/views/blackened-chicken-50186968 (may not work)