Cajun Entree
CAJUN CHICKEN BREASTS
INGREDIENTS
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon Poultry MagicTM spice
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon coriander
PREPARATION
Preheat skillet to 350 degrees. Completely defrost chicken breasts. Mix paprika, salt, cayenne, poultry spice, cumin, thyme, and coriander on large plate. Coat the chicken breasts with no-stick spray.
Place the chicken breasts on plate and roll them until they are coated with spices. Place chicken in skillet and cook for about 12 minutes, gently turning them over every 3 minutes, or until spices are blackened. Keep skillet’s lid on while cooking.
You should really try this dish. It’s so quick and easy to make, it looks impressive, and it tastes great.
TIDBITS
1) I first bit into Cajun food when I was in New Orleans for an economics conference.
2) In Louisiana, biting someone with false teeth is considered aggravated assault. Best have someone with regular teeth do the biting for you.
3) Chicken Legs Dominoes is a fun game.
4) Emperor Napoleon sold us New Orleans and the rest of the Louisiana Territory in 1803. He did so because his plans for a Caribbean empire faltered in Haiti. The foiler of his plans? The tiny mosquito.
5) The largest bridge over water in the world starts near New Orleans. It’s twenty-four miles long. I once had a tire-pressure indicator turn on just after I got on the bridge. No place to turn around. Boy, I was happy to get to a gas station on the other side.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
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