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Yield: 6 sandwiches
Blackened Chicken is SO easy and great tasting too. This is an easy recipe, that just takes about 15 minutes perpare, and about the same time to cook, and you're ready to eat.
I was typing a Google search for Blackened Mahi in order to see if my new layout picture was showing up yet, and typed "blackened" and a space, and the very first thing on the list of hints was Blackened Chicken. I thought about it, and, although I DO blacken chicken quite often, I always turn the rub into a sweet version by the addition of dark brown sugar. So, I've got nothing on my web-site listed as Blackened Chicken, and figured that there's no time like the present.
This became won of my favorite recipes, and I'll definitely be doing it again. It's easy, and took only about 30 minutes from start to eat, which makes it great to cook when you've been working all day.
And the Chipotle Remoulade that I made to go along is it was terrific too. We were actually snacking on it as a dip with potato chips before I cooked the chicken.
Just a word about the picture where I'm slicing the chicken. No, I'm not about to slice my thumb off. I've try to be super careful when I'm using that knife. I keep it sharp as a razor and always test it by shaving the back of my hand before using it. Now it's always safer to use a sharp knife, but I tend to work real close to my fingers when I'm using this one, and I always keep my thumb out of the way. In this case, I needed to use my thumb to support the knife, so I could take the picture with my other hand.
Well enough of all that, I know you'll enjoy eating the Blackened Chicken Sandwich as much as I did.
2. In most cases, Chicken Breasts are really too thick for a sandwich. So, slice them in half using a filet knife being careful not to cut yourself.
3. Oil the halved chicken, then coat with the rub. Work it in real well so that all parts of the chicken are coated.
4. Set a pan to med / high, and add the butter and oil when it gets hot.
When the butter has melted, and just barely beginning to smoke, add the chicken. Cook about 7 minutes on the first side, then turn it over and cook the other side. When done, set on paper towels for the grease to drain off.
Ron's Note:
Don't turn the pan to too hot a temperature because all you'll do is burn the outside, and have raw meat in the middle. That's why I cook this chicken at a med / high temp. If you notice that it's beginning to burn, turn the heat down a little to insure that the inside gets done.
5. I used Ciabatta Bread, sliced into a 3" piece, then halved with some of the insides removed.
Lay on some lettuce, then the tomato, and finally set the Blackened Chicken on top. The lettuce on the bottom will keep any juices from soaking into the bread.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
Leftovers
If you planned right, there shouldn't be any leftover. But while you're cooking the Blackened Chicken, why not cook a little more, and have it, cold, on top of a salad with a citrus vinaigrette the next day. I LOVE cooking for leftovers, because it means that one day out of the week I don't have to cook a meal.
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By Cap'n Ron
