CAJUN CHICKEN BREASTS

Meat & Poultry

4 boneless, skinless chicken breasts
1/2 tbsp. olive oil
2 tbsp. lemon juice
Salt and freshly ground pepper, to taste
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. cayenne
1/2 tsp. dried basil
2 cloves garlic crushed

Add a little spice to your life. Simply fantastic and so versatile!

1. Rinse chicken and pat dry. Trim off excess fat. Combine oil, lemon juice, seasonings and garlic in a mixing bowl. Add chicken and marinate for an hour at room temperature, or up to 24 hours covered in the refrigerator.

2. Preheat oven to 400°F. Remove chicken from marinade and arrange in a single layer on a foil-lined baking sheet. Pour marinade over and around chicken. Bake uncovered for 20 minutes, turning chicken pieces over at half time. Baste occasionally with pan juices. When done, chicken will be springy when lightly touched. If overcooked, chicken will be touch.

Yield: 4 servings.

Fowl Play! Marinate a batch of chicken breasts, then freeze in meal-sized packages for up to a month. (Never do this with chicken that was previously frozen, then defrosted.) When needed, thaw chicken overnight in the refrigerator (or in the microwave), then cook as directed.

Grilled Cajun Chicken Breasts: Preheat BBQ or broiler. Marinate chicken as directed. Remove from marinade and pat dry. Grill or broil over medium to medium-high heat about 5 to 7 minutes on each side. Baste chicken frequently with marinade; don’t overcook. Cooking time on the BBQ will be shorter than under the broiler because of the higher, direct heat. Cook chicken over heat, not flame, to prevent flare-ups!

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