Blackened Boneless Chicken Breasts - cooking recipe

Ingredients

Blackening Spices
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons paprika
Blackened Boneless Chicken Breasts
4 boneless skinless chicken breasts (about 1 1/4 lbs)
2 teaspoons vegetable oil
Topping
1/2 cup sour cream
1 tablespoon chopped fresh cilantro
salt and pepper

Preparation

Mix all dry spices in a medium bowl, large enough to also use to coat the chicken.
Dip both sides of the chicken breasts in the mixture of spices, coating well.
Heat the vegetable oil in a medium skillet over high heat. Once hot, gently place the chicken breasts in hot oil and cook for about two minutes.
Once well blackened (yes, they will be a little black but don't worry), turn the breasts over and continue cooking for another 2 minutes or until chicken is thoroughly cooked. Remove chicken from pan.
To serve, cut chicken breasts into 3/4-inch slices on an angle and fan out on plate.
For a quick and easy topping, mix sour cream, cilantro, salt and pepper together in a small bowl with a whisk and top each serving with a spoonful.
Note: Like beef, chicken should rest for a few minutes before cutting or serving. This allows the juices to redistribute and the meat to relax and become more tender.