Baton Rouge Chicken Recipe

• 4 x skinless boneless chicken breast halves (4 ounces each)
• 2 Tbsp. diet margarine melted
• 2 Tbsp. cayenne pepper
• 1 Tbsp. paprika
• 1 Tbsp. black pepper
• 2 tsp garlic pwdr
• 2 tsp onion pwdr
• 1 tsp dry basil
• 1 tsp dry oregano
• 1/2 tsp chili pwdr
• 1/8 tsp dry thyme
• 1/8 tsp dry mustard

1. 1.To prepare spice mix, on a sheet of waxed paper, combine cayenne pepper, paprika, black pepper, garlic pwdr, onion pwdr, basil, oregano, chili pwdr, thyme, and mustard.
2. Mix well.
3. 2.Heat a large cast-iron skillet or possibly other large heavy skillet over medium-high heat till very warm, about 8 min.
4. 3.Meanwhile, brush chicken with margarine.
5. Dredge chick- en in spice mix, patting firmly to adhere.
6. 4.Place chicken in prepared skillet and cook, turning once, till coating is blackened and chicken is no longer pink, about 10 min.
7. Place chicken on a serving platter.
8. Serve immediately.
9. VARIATIONBroil spice-coated chicken 4 inches from heat, turning once, till no longer pink, about 10 min.
10. NOTES : I made this for dinner the other night and it was a bit on the warm side but good nonetheless.
11. Enjoy.

chicken breast halves, margarine, cayenne pepper, paprika, black pepper, garlic, onion, basil, oregano, chili pwdr, thyme, mustard

Taken from cookeatshare.com/recipes/baton-rouge-chicken-80351 (may not work)