I left Charles to fend for himself this evening and he created some delicious chicken. A mix of spice and herbs for a tasty blackened style chicken. Traditionally blackened dishes are cooked in a dry skillet; but we like to use some oil to keep the smoke to a minimum and create a better sear to the meat; plus I think the flavor is so much better this way.
boneless skinless chicken breast
1/4 cup oil
1 Tbs paprika
1/2 tsp garlic powder
1/2 tsp thyme
1/4 tsp cayenne
1/4 tsp marjoram
1/4 tsp dill
salt and pepper
Combine spices and season the chicken breasts well; Charles used 3 pieces of chicken for this amount of seasoning. Heat oil over medium to medium high heat in large skillet. Cook chicken for 5 – 7 minutes each side or until cooked through.
I used boneless skinless chicken breast ~ in this instance I used two chicken breast so the recipe would need multiplied out to make as much as desired.
To poach the chicken add chicken breast to hot skillet with about 1 cup of water. I went with rosemary for flavor; add 1 tsp rosemary and sprinkle with salt and pepper. Bring to simmer and reduce heat to medium; cook for 5 minutes, flip chicken over and cover with lid. Continue cooking 5 more minutes. In 10 minutes you will have perfectly poached chicken. Remove from skillet and allow to rest for about 5 minutes. Cut and shred into desired pieces.