This next recipe is giving me a bit of grief now... I'm trying to get it to load but thanks to the lovely NY Times recipes subscription screen I'm struggling getting it to load anywhere but my phone. It was really good, and my husband wants me to cook it again tomorrow. You can try this link and hopefully it works, or I'll post the recipe right here.
Paul Prudhomme's Bronzed Chicken Breasts
I did bake mine instead of cooking them on the stove to make things a little easier. I baked them at 400 degrees for about 25 minutes or until done.
Paul Prudhomme's Bronzed Chicken Breasts
- 1 tablespoon salt
- ½ teaspoon sweet paprika
- 1 teaspoon white pepper
- 1 teaspoon granulated or powdered onion
- 1 teaspoon granulated or powdered garlic
- 1 teaspoon dried basil leaves
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme leaves
- 8 boneless, skinless chicken breast halves (about 3 ounces each) at room temperature
Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until 1/2 teaspoon of water bursts into droplets that chase each other around the pan).
Blend the seasonings and sprinkle the chicken pieces evenly with them.
Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness
I did bake mine instead of cooking them on the stove to make things a little easier. I baked them at 400 degrees for about 25 minutes or until done.
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