Dinner in Minutes: Bronze, don't blacken, that chicken
My advice to people at home is bronzing rather that blackening,” Paul Prudhomme says. “This avoids the smoke and the risk of handling a red-hot skillet while still achieving an excellent result.”
Prudhomme, one of America's favorite chefs and the father of blackened redfish, gave me this advice during an interview. His Bronzed Chicken Breasts can cook indoors without smoke, and the chicken stays juicy. The secret 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.
Use the Cajun spice mixture given in the recipe, or use 1 tablespoon prepared Cajun spice seasoning mix.
The Spinach Rice Pilaf recipe is easy to make and takes fewer than 20 minutes to cook. You can use microwaveable rice instead and stir the spinach into the rice as soon as the rice is cooked. The spinach will wilt in the heat of the cooked rice.
This dish, which is spicy flavorful thoughout, but not spicy-hot, would be wonderful with a rich, white viognier.
Linda Gassenheimer is a food writer for the Miami Herald.
Bronzed Chicken Breasts
¾ pound boneless, skinless chicken breasts
½ teaspoon cayenne pepper
½ teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons olive oil
Pound the chicken breasts flat to about ½- to ¾-inch thick with a meat bat or heavy skillet. Mix the cayenne pepper, garlic powder, oregano and thyme. Spoon half of the spice mix onto one side of the chicken breasts, pressing it into the flesh. Heat a nonstick skillet over high heat and add the oil. When it is very hot, add the chicken breasts, seasoned side down. Spread the remaining spice mixture on the top side of the chicken. Cook until the underside is bronze in color, for 2 to 3 minutes. Cook the second side for 3 to 4 minutes or until cooked through. A meat thermometer should read 170 degrees. Makes 2 servings.
Nutrition information per serving: 239 calories, 9 grams fat (2 grams saturated), 108 milligrams cholesterol, 36 grams protein, 2 grams carbohydrates, 1 gram dietary fiber, 199 milligrams sodium
Rice and Spinach Pilaf
1 teaspoon olive oil
½ cup long-grain white rice
1 cup low-salt tomato juice
1 cup water, more if needed
2 cups washed, ready-to-eat spinach
Salt and freshly ground black pepper, to taste
Heat the olive oil in a medium-size, nonstick skillet over medium-high heat. Add the rice and saute for 1 minute. Add the tomato juice and water. Bring to a simmer, lower the heat, cover and gently simmer for 15 minutes. If the pan becomes dry, add a little more water. Stir in the spinach. It will wilt in the heat of the rice. Season with salt and pepper.
Makes 2 servings.
Nutrition information per serving: 216 calories, 3 grams fat (0 saturated), 0 cholesterol, 5 grams protein, 43 grams carbohydrates, 2 grams dietary fiber, 38 milligrams sodium
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: ¾ pound boneless, skinless chicken breasts, 1 small bottle low-salt tomato juice, and 1 package washed, ready-to-eat spinach.
Staples: Olive oil, cayenne pepper, dried oregano, garlic powder, dried thyme, long-grain white rice, salt and black peppercorns.
An electric frying pan can be used instead of a skillet. Keep the temperature at 350 degrees.
Cajun spice mixes can be found in the spice section of the supermarket.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Red Wings rally, shock Penguins in overtime
- Predators winger Neal caught ‘blindsided’ by trade from Penguins
- Rossi: Middling Steelers must make a statement
- Steelers free safety Mitchell is still settling into role on defense
- Report linking field surface to cancer elicits Mt. Lebanon protest
- Steelers’ Adams delivers in pinch against Texans
- Former Ligonier Township supervisor accused of costing residents thousands, viewing porn on the job
- House has Pitt defense trending in right direction
- Federal grand jury reviewing Pennsylvania Liquor Control Board violations, sources tell Trib
- Missing Southwest Greensburg man found dead at crash site in Bell
- Propels leave the lights on to showcase their after-school activities