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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Blackened Chicken Breasts   
    Categories: Poultry, Herbs, Chilies   
         Yield: 4 servings   
       
         1 tb Kosher salt   
         1 tb Smoked paprika   
       1/2 tb Dried thyme   
       1/2 tb Dried oregano   
       1/2 tb Garlic powder   
       1/2 tb Onion powder   
         1 ts Mustard powder   
         1 ts Ground cayenne   
         2 lb Boned, skinned chicken   
              - breasts   
         2 tb Vegetable oil   
       
     Make the blackening seasoning: In a small bowl, combine   
     the salt, smoked paprika, thyme, oregano, garlic powder,   
     onion powder, mustard powder and cayenne.   
        
     Carefully slice the chicken breasts horizontally in   
     half, then pat dry with a paper towel. Thoroughly coat   
     all sides with the blackening seasoning and set aside.   
        
     Drizzle oil into a large skillet or cast iron pan over   
     medium-high. When the oil begins to shimmer, carefully   
     place the chicken in the pan and cook undisturbed for 5   
     minutes. Watch out for any oil splattering and popping   
     out of the pan. Cook until the seasoning literally   
     darkens. After 5 minutes, flip the chicken and cook for   
     another 3 minutes.   
        
     Turn off the heat and leave the pan tented with aluminum   
     foil for 5 minutes (this will help the chicken continue   
     cooking from the residual heat without drying out).   
     Remove the foil, then let the chicken rest for at least   
     2 minutes.   
        
     When ready to serve, slice the chicken on a bias into   
     1/2" pieces. Serve immediately.   
        
     TIP: About 30 minutes before prepping, remove the   
     chicken from the refrigerator to allow it to come to   
     room temperature.   
        
     By: Kia Damon   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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