Blackened Chicken with Tomato-Chili Sauce  Ingredients:       Tomato-Chili Sauce    1/3 cup  tomato sauce (puree)       1  tomato, finely chopped    1 tablespoon plus 1 teaspoon  lime juice       1 tablespoon plus 1 teaspoon  chili sauce    1/4 teaspoon  tabasco sauce       1/2 teaspoon  salt    2 teaspoons  chopped fresh dill       pepper to taste    Blackened chicken       6 boneless, skinless, single chicken breasts    1 tablespoon plus 1 teaspoon  paprika       2 teaspoons  black pepper    1/2 teaspoon  cayenne pepper       2 teaspoons  garlic powder    2 teaspoons  onion powder       1 teaspoon  dried thyme    8 tablespoons  butter, melted

Preparation:

FOR THE TOMATO-CHILI SAUCE: Combine all of the ingredients in a bowl; mix well. Stand for at least 1 hour. FOR THE BLACKENED CHICKEN: Pound the chicken breasts lightly until thinner and of an even thickness. Combine the dry ingredients in a screw-top jar, using more cayenne if a hotter mix is required; shake well. Heat barbecue or cast-iron skillet or grill pan for about 10 minutes, until very hot. Dip the chicken into melted butter and sprinkle the spice mixture on both sides. Cook the chicken for about 2 minutes on each side, until a black crust forms and the chicken is cooked through. (This cooking process will create a lot of smoke and is best done outdoors. Have a strong exhaust fan operating if cooking indoors.) TO SERVE: Serve the chicken with Tomato-Chili Sauce and some extra melted butter, if desired. NOTE: The spice mix can be made several weeks ahead. Store in an airtight jar at room temperature. The sauce can be made a day ahead.

Comments:

This can be used for shrimp, scallops or other fish.

Categories:  Chicken, Dinner, Entree, Fish, Main Dishes, Spicy

Estimated Serving:  6

Estimated preparation time:  20 min.

Language:  English

Shared by:  Jilly    2009/12/01