Blackened Chicken Breasts With Creole Mustard Sauce Food

CREOLE BLACKENED CHICKEN

Steps:

• Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.

CHILLED BLACKENED SIRLOIN OF BEEF WITH CREOLE MUSTARD SAUCE

Steps:

• Mix together mustard, mayonnaise, Worcestershire and pepper. Chill.
• Preheat oven to 350 degrees F. Trim fat to 1/8-inch on sirloin, coat with oil and dredge on all sides with seasoning. Place sirloin in a well-heated (hot) iron skillet. Add 2 to 3 pats of butter. Cook 5 minutes on each side, adding butter as needed. Transfer to oven and roast until meat reaches internal temperature of 114 degrees F. Remove and refrigerate overnight.
• Slice sirloin into 12 even slices and arrange on chilled salad plate. Serve with a 2-ounce pool of mustard sauce and garnish with red onion and capers.
• Mix well: .

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

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.

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE

Steps:

• Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

BLACKENED CHICKEN BREASTS WITH CREOLE MUSTARD SAUCE

Steps:

• Combine 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise with Cajun spice with wire whisk in small bowl. Cover and refrigerate 30 minutes.
• Combine remaining 1/2 cup mayonnaise, mustard, horseradish, Worcestershire sauce, lemon juice and parsley with wire whisk in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate until ready to use.
• Season chicken, if desired, with salt and pepper. Brush chicken with Cajun mayonnaise. Arrange chicken on baking sheet and broil, turning once, 10 minutes or until golden and chicken is thoroughly cooked. Serve with Creole mustard sauce.

BLACKENED CHICKEN BREASTS WITH CREOLE MUSTARD SAUCE

Steps:

• Combine 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise with Cajun spice with wire whisk in small bowl. Cover and refrigerate 30 minutes.
• Combine remaining 1/2 cup mayonnaise, mustard, horseradish, Worcestershire sauce, lemon juice and parsley with wire whisk in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate until ready to use.
• Season chicken, if desired, with salt and pepper. Brush chicken with Cajun mayonnaise. Arrange chicken on baking sheet and broil, turning once, 10 minutes or until golden and chicken is thoroughly cooked. Serve with Creole mustard sauce.

BREWERS BLACKENED CHICKEN AND CREOLE CREAM

Steps:

• In a small bowl, combine salt, thyme, ground red pepper and paprika. Set aside.
• Heat 2 tablespoons olive oil in saucepan over medium heat. Add garlic and brown lightly. Add half the dry seasoning mixture, the green onion and chicken stock. Reduce by half (about 2 minutes). Stir in cream and let sauce come to a boil. When it boils, whisk in Parmesan cheese.
• Reduce heat and let simmer on low to reduce about 2 to 3 minutes. Add cooked rigatoni and toss to completely coat pasta with sauce.
• Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with remaining dry seasoning mix.
• Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice.
• Divide rigatoni among pasta bowls. Place chicken strips evenly across each. Garnish with diced red and yellow bell peppers and a sprig of cilantro.

CHICKEN WITH CREOLE MUSTARD CREAM SAUCE

Steps:

• Rinse the chicken, pat dry with paper towels, and season with salt and pepper. Place the flour in a pie tin and dredge the chicken breasts lightly in the flour, shaking off any excess. Discard leftover flour.
• Heat the olive oil and butter in a large skillet over mediumhigh heat. Sauté the chicken, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup of the stock, reduce the heat, cover, and simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add a bit of stock to prevent scorching.) Transfer the chicken to a plate, and tent with foil.
• Add the shallots to the skillet, and cook, stirring, until softened. Add the wine, bring to a boil, and cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
• Return the chicken to the pan along with the minced tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes. Serve the chicken over rice, drizzling the remaining sauce over the top. Garnish with sprigs of tarragon.