Blackened Chicken Breasts With Cajun Corn Relish Ww Recipes

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 CHICKEN BREASTS

Steps:

• Mix the seven spices (will fill a 3-inch salt shaker). Save for future use.
• Sprinkle over chicken to cover both sides.
• Heat oil in cast iron skillet for 15 minutes. I do this on low heat and turn up last few minutes.
• Place chicken in hot pan and cook till dark in color, about 4 minutes per side, till juices are clear.

BLACKENED CHICKEN BREASTS

Steps:

• Freeze chicken and sandwich rolls until ready to serve.
• Mix spices and store in a covered container; label it "Blackened Chicken Spices".
• To prepare, thaw rolls and chicken.
• Coat each piece of chicken with spice mix (adjust to taste of each person, as the mixture is spicy!).
• Using a pastry brush, baste each piece of chicken with the melted butter. Grill chicken, basting with butter after turning once.
• Grill about 10 minutes or until no longer pink in the middle, or cook in a large nonstick skillet in hot oil over medium heat for about 10 minutes.
• Serve on sandwich rolls spread with butter or mayonnaise.
• Suggested sides: chips, watermelon salad.

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.