Saturday, February 4, 2012

CREOLE CHICKEN

2 tbsp dried parsley
1 tsp onion powder
1/2 tsp cayenne powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
4 (1 lb total) boneless, skinless chicken breast halves
2 tbsp olive or canola oil
1 container (8-oz) mango or citrus salsa
2 tbsp chopped fresh cilantro

In a resealable plastic bag combine the parsley, onion powder, cayenne pepper, salt, and pepper; shake to mix.  Add the chicken to the bag, be sure to seal, and shake well to coat overall.

Heat the oil in a large cast iron skillet over medium-high heat and add the chicken.  Cook until the juices run clear when the chicken is pierced with fork tines.  Should take about 7 to 8 minutes per side.

Top with the salsa and sprinkle with cilantro before serving.

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