TO LOVERS OF TOO-SPICY: ONE FOR TEARS

Amazing.
Here is a post fit for a homemaker's homemaker.
Abigail the Homemaker.
(Who would've thought....)

I love experimenting with recipes for sweets and breads (go figure), but it's only occasionally that I try a new main course recipe. Some are less than stellar, but the sporadic good meal that results is worth it, I suppose. Last week, I made Cajun Blackened Chicken for supper, mercifully tempering it with a medley of yellow and green beans and baby carrots (tossed with minced garlic, onion, basil, butter, salt, pepper, and sugar) and roasted garlic mashed potatoes. Our mouths didn't return to normal functioning until a few hours had passed, but after consideration--and a few days to recuperate--John and I have both concluded that it was delicious. One note--I used almost as much spice coating on 2 chicken breasts as should probably be used on 4 or 6. Perhaps I should tone it down a bit next time. (I probably won't, though; the thrill of wondering if we've ruined our tastebuds for life is too enjoyable).

CAJUN BLACKENED CHICKEN
5 teaspoons paprika
1 teaspoon oregano
1 tsp. salt
1/2 teaspoon onion powder
1/2-1 tsp. ground dried thyme
1-2 tsp. cayenne powder (to taste)
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1 teaspoon garlic powder

boneless, skinless chicken breasts or skinned chicken parts
butter

Mix spices very well. Reserve some to store in airtight container. (You probably won't use it all unless you're making a zillion servings or you want to exerience what John and I did.) Skin chicken, if using chicken parts. Rinse and pat mostly dry. Coat with spice paste. (At this point you can either dredge the chicken in melted butter before placing in pan or just melt butter in the pan itself.) Arrange chicken in hot skillet. Cook 5 minutes on each side, or until spice paste darkens. Lower heat and continue cooking until done (juice should run clear, not pink, if a thick piece is pierced deeply with a knifetip), or finish in a 350º oven.

Now that this recipe floats freely in an artificial Blog Bubble, I absolve myself of any responsibility for its potential use by others.