Spiced Chicken Rub
We’ve all been there; too many dried herbs and nothing really to do with them. For some bizarre reason I love Cajun spice. I say bizarre because I can’t handle spicy foods but I make it work here. To get a little creative, I add other herbs to the Cajun mix. Here I combined oregano with the Cajun. The result was an incredible depth of flavour; I will definitely do this again. When you put a spice run on meat, you are creating a dish with no added fat but so much added flavour. This is just a guideline, use as much or as little spice to your taste.
Serves 4
3 tsbp Cajun spice mix (blackening spice)
1 tbsp dried oregano
4 Boneless, skinless chicken breasts, fat trimmed off
Combine the oregano with the Cajun mix and rub it all over the chicken breasts, coating them completely on both sides.
Heat a skillet over high heat and when it’s hot, place the chicken breasts in the pan.
Drop the heat to medium after about a minute and cover the pan with a lid, or even a baking sheet. This doesn’t have to be airtight but you do want to trap the heat in the pan.
Flip the chicken after about 5 minutes and continue to pan fry until cooked through.
Transfer the chicken breast to a cutting board to rest and then cut it into thin strips.
Serve on with your favourite pasta, green salad, Caesar salad, or on a sandwich, you get the idea!
Notes:
- Feel free to switch up the herbs you use in combination with the blackening spice.
