Blackened Chicken

I really love making things for the first time. This is another one of those recipes. I have eaten blackened chicken and loved it. Just never made it. Until now   This has some kick to it but you can adjust that to however you like it. These are not all of your typical blackened seasonings. I just used what I like. Have fun with the seasonings and change them up if you'd like.


-Spice rub
I used 1 teaspoon each of these:
Thyme
Ground Mustard
Cayenne Pepper (you can adjust this however you like it, or omit it and use Chile Powder)
Garlic Powder
Onion Powder
Salt
Pepper
2 Teaspoons Hungarian Paprika (you can use regular or smoked)
2 skinless boneless chicken breasts


Preheat oven to 250
I mixed all the seasonings in a small tupperware container. You will have some left over to keep for a later date. Sprinkle the seasoning over the entire breast and repeat for the second one. Do not roll the chicken in the seasoning or you will contaminate it and not be able to use it later on. I let mine sit over night in the fridge. You don't have to. In a oven safe pan heat up a little bit of olive oil (just enough to grease the pan) until really hot about five minutes. Cast iron will work the best for this. Place the chicken in the pan and let it "blacken" for 1 to 2 minutes on each side.  Transfer to the oven and let it finish cooking until the juices run clear about 10 minutes or so. Serve with fresh greens, potatoes, corn bread, beans and or corn on the cob. Enjoy!