Low Carb Chicken Recipes

Ingredients:

8 boneless skinless chicken breast ha
2 tbsp salt
1 1/2 tbsp garlic powder
1 1/2 tbsp freshly-ground black pepper
1 tbsp freshly-ground white pepper
1 tbsp onion powder
1 tbsp ground cumin
1/2 tbsp cayenne pepper
1/2 tbsp paprika
3/4 lb unsalted butter, melted

Instructions:

Pound chicken breasts to about 1/3-inch thick. Thoroughly combine the
seasoning mix ingredients in a small bowl. Just before cooking each piece
of chicken, dip it in the melted butter so that both sides are well coated,
then sprinkle each fillet evenly with the seasoning mix, using about a
rounded 1/2 teaspoon on each, and patting it in with your hands. (If you
lay the fillet on a plate or other surface to season it, be sure the
surface is warm so the butter won't congeal and stick to the surface
instead of to the meat.

Immediately place the fillet skinned-side down in a hot skillet, making
sure all meat folds are opened up and the meat is lying flat. Pour about 1
teaspoon butter on the top of the fillet (be careful, as the butter may
flame up). If you cook more that 1 fillet at a time, place each fillet in
the skillet before buttering and seasoning another one.

Cook uncovered over the same high heat until the underside forms a crust,
about 2 minutes. (The time will vary according to the thickness of the
fillets and the heat of the skillet or fire; watch the meat and you'll see
a white line coming up the side as it cooks.) Turn the fillets over and
pour about 1 teaspoon more melted butter on top of each. Cook just until
meat is cooked through, about 2 minutes more.

Serve the chicken fillets crustier-side up while piping hot. Clean the
skillet after cooking each batch and repeat the blackening procedure with
the remaining chicken fillets.

This recipe yields 8 servings; zero Carbs.

Servings: 8