Bronzing rather than blackening fish avoids the smoke and the risk of handling a red-hot skillet while still achieving an excellent result. The coat of this bronzed chicken breast is golden and caramelized from the cooking method.
The secret to bronzing is to keep the skillet at the right temperature. The chicken should take 6 to 7 minutes to cook. If it takes much longer, the skillet is not hot enough.
Helpful Hints:
_ Cajun spice mixes can be found in the spice section of the supermarket.
_ Boneless, skinless chicken breast cutlets, about {-inch thick can be found in the meat section of the supermarket. Regular boneless skinless chicken breasts can be used instead. Pound these chicken breasts flat to about {- to }-inch thick with a meat bat or heavy skillet.
_ An electric frying pan can be used instead of a skillet. Keep the temperature at 350 degrees.
Countdown:
_ Start rice and set aside.
_ Make chicken.
_ Finish rice.
