Baton Rouge Chicken Recipe

Ingredients for Baton Rouge Chicken

• Boneless Skinless Chicken Breasts
• 1 tablespoon margarine
• 1 teaspoon cayenne pepper
• 1 tablespoon paprika
• Pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Dried Basil
• Dried Oregano
• Chili Powder
• Thyme
• Dry Mustard

How to Make Baton Rouge Chicken

1. **Prepare the Spice Mix:** On a sheet of waxed paper, combine 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Mix well.
2. **Prep the Chicken:** Brush 4 boneless, skinless chicken breasts (about 1.5 lbs total) with 1 tablespoon of margarine.
3. **Dredge the Chicken:** Dredge the chicken breasts in the spice mix, pressing firmly to ensure the spices adhere completely.
4. **Sear the Chicken:** Heat a large cast-iron skillet or other heavy skillet over medium-high heat for 8 minutes, or until very hot. Add the chicken to the skillet and cook for 5 minutes per side, or until the coating is blackened and the chicken is no longer pink. Internal temperature should reach 165°F (74°C).
5. **Serve:** Serve immediately and enjoy the spicy, flavorful goodness of your Baton Rouge Chicken!