Sometimes, simple can be so good. I use a lot of spices (ready made ones) and I thought it would be a good category to have for those who sometimes just want something quick and easy!
I am in love with Weber spices. So far, I have tried their Cajun and Kick'N Chicken seasoning and I like it a lot. Now this one is a kicker i.e Spicy The red pepper flakes really get to your taste buds. But if your pair it with a bland rice recipe, it goes perfect together!
Here is a link to their website: http://www.spiceadvice.com/weber/product-info.php You think they would pay me for being their spokeswoman? Wouldn't that be nice - well in the meanwhile here is a quick fixer upper dinner idea!
Ingredients:
1 medium chicken breast, butterfly cut and pounded
1/4 cup flour (wheat or all purpose flour)
1/4 tsp each of garlic and ginger paste
1/2 tsp lime juice
Weber Kick N Chicken Seasoning
Salt/Black pepper (use sparingly because the spice is a little salty)
Method:
Wash and pat dry the chicken. Butterfly cut the chicken breast and then pound it lightly with a mallet. See http://slurpnburp-mithu.blogspot.com/2011/03/how-to_02.html for details.
Drizzle some olive oil over the chicken. Add some salt, some black pepper, the ginger and garlic paste and lime juice and let marinate for atleast 15 minutes.
Add the flour to a flat plate so it is easy to dredge the chicken. Coat the chicken with flour on both sides and dust the excess off.
Heat oil in a deep bottom skillet and keep the flame on medium high. When hot, add the chicken and let cook uncovered!! Cook for 3 to 4 minutes flip and cook for another 3 to 4 minutes.
Now sprinkle the seasoning onto the chicken. Quantity depends on how strong of a KICK you would like. I would just give about three shakes on each side. Sprinkle on one side and flip the chicken right away and let sit for a minute. Sprinkle again on the side that is facing up, flip and let sit for another minute.
Remove from the pan and serve hot with a side of rice, pasta, and/or veggies.
Remember that all meats continue to cook even after taken out of the pan. So do not overcook your meat - especially chicken breasts and especially those that are butterflied and pounded cook faster than chicken thighs or other red meat.
I am in love with Weber spices. So far, I have tried their Cajun and Kick'N Chicken seasoning and I like it a lot. Now this one is a kicker i.e Spicy The red pepper flakes really get to your taste buds. But if your pair it with a bland rice recipe, it goes perfect together!
Here is a link to their website: http://www.spiceadvice.com/weber/product-info.php You think they would pay me for being their spokeswoman? Wouldn't that be nice - well in the meanwhile here is a quick fixer upper dinner idea!
Ingredients:
1 medium chicken breast, butterfly cut and pounded
1/4 cup flour (wheat or all purpose flour)
1/4 tsp each of garlic and ginger paste
1/2 tsp lime juice
Weber Kick N Chicken Seasoning
Salt/Black pepper (use sparingly because the spice is a little salty)
Method:
Wash and pat dry the chicken. Butterfly cut the chicken breast and then pound it lightly with a mallet. See http://slurpnburp-mithu.blogspot.com/2011/03/how-to_02.html for details.
Drizzle some olive oil over the chicken. Add some salt, some black pepper, the ginger and garlic paste and lime juice and let marinate for atleast 15 minutes.
Add the flour to a flat plate so it is easy to dredge the chicken. Coat the chicken with flour on both sides and dust the excess off.
Heat oil in a deep bottom skillet and keep the flame on medium high. When hot, add the chicken and let cook uncovered!! Cook for 3 to 4 minutes flip and cook for another 3 to 4 minutes.
Now sprinkle the seasoning onto the chicken. Quantity depends on how strong of a KICK you would like. I would just give about three shakes on each side. Sprinkle on one side and flip the chicken right away and let sit for a minute. Sprinkle again on the side that is facing up, flip and let sit for another minute.
Remove from the pan and serve hot with a side of rice, pasta, and/or veggies.
Remember that all meats continue to cook even after taken out of the pan. So do not overcook your meat - especially chicken breasts and especially those that are butterflied and pounded cook faster than chicken thighs or other red meat.
No comments:
Post a Comment