Blackened Cajun Chicken And Corn Recipes

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

BLACKENED CHICKEN BREASTS WITH CAJUN CORN RELISH (WW)

Steps:

• In small nonstick skillet, toast cumin over medium heat, stirring constantly, 2 minutes, until fragrant; transfer to large shallow bowl.
• Add corn, tomatoes, jicama, scallions, juice and salt to toasted cumin; toss to combine. Set aside.
• Sprinkle chicken on all sides with Cajun seasoning. Spray large iron skillet with nonstick cooking spray; heat. Add chicken; cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
• Arrange cooked chicken breasts on top of corn mixture.
• SERVING (1 CHICKEN BREAST, 3/4 CUP CORN MIXTURE) PROVIDES: 1 Vegetable, 3 Proteins, 1 Bread.
• PER SERVING: 232 Calories, 4 g Total Fat, 1 g Saturated Fat, 72 mg Cholesterol, 427 mg Sodium, 20 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 33 mg Calcium; 4 points.

BLACKENED CAJUN CHICKEN AND CORN

Steps:

• Preheat Barbeque.
• Trim any excess fat from the chicken, but leave the skin in place.
• Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.
• Pull husks and silks off the corn cobs, then rinse under cold running water and pat them dry with paper towel.
• Cut cobs into thick slices.
• Mix together all the spices.
• Brush the chicken and corn with the melted butter and sprinkle the spices over them.
• Toss well to coat evenly.
• Cook the chicken piece on a medium-hot barbeque for about 25 minutes, turning occasionally.
• Add the corn after 15 minutes, and grill, turning often, until golden brown.
• Serve garnished with fresh chopped parsley.