Sunday, August 25, 2013

Blackened Chicken with Fresh Brushetta

I've been doing this one-week cleanse/diet this past week, and I've actually lost five pounds!  Hooray!  One of the days said that I could have chicken and tomatoes- as much as I wanted, but that's it!  I created this dish for dinner that night.  I did add some onions and parsley to the suggested foods, but I figured it's okay.  When the chicken is cooked this way, it comes out so juicy in the middle.  It's pretty amazing.  The fresh brushetta was a nice touch to the mildly spicy chicken.  Who says you can't have food with flavor on a diet!  
Blackened Chicken with Fresh Brushetta
source: It's my own creation!

Blackening Rub:
1 T salt
1/2 T granulated garlic
1/2 T freshly cracked black pepper
1 t white pepper
1 t onion powder
1 t cumin
1/4-1/2 t cayenne
1 1/2 T paprika

Three tomatoes
1/2 onion
2 T fresh parsley, chopped

Two chicken breasts

Prepare the blackening rub.  This stuff has so much flavor!  If you don't like as much heat, only add 1/4 t of the cayenne, or none at all.  The paprika gives some heat, too.  Combine all the spices together and stir together.

Preheat the oven to 350.

Heat 2 T oil in a skillet over medium-high heat.

Trim all the nasty stuff off the chicken breasts. Generously coat the chicken breasts on both sides.  Place in the hot skillet and cook for 2-3 minutes per side.  The outside will "blacken."  You don't want it burnt though, so make sure the spice mixture doesn't burn.  

Place the chicken on a cookie sheet.  Place in the oven for 15 minutes to finish cooking.  It should be cooked to perfection.  If the breasts are Dolly Parton-sized, double check to make sure they are 165 degrees and have clear juices.

While they are cooking, dice the tomatoes and onions.  Place in a bowl.  Add the chopped parsley.  Add a little bit of olive oil and salt and pepper.  

Take the chicken out, place it on a plate, and top with some of the brushetta.  This is such a delicious meal!  It's pretty healthy, too!

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