Baton Rouge Chicken - cooking recipe

Ingredients

6 boneless skinless chicken breasts
2 tablespoons margarine, melted
For Spice Mix
2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon thyme
1/4 teaspoon dry mustard

Preparation

To prepare spice mix, on a sheet of waxed paper, combine all spices; mix well.
Heat a large cast-iron skillet or other heavy skillet over med-high heat until very hot, about 8 minutes.
Meanwhile, brush chicken with margarine.
Dredge chicken in spice mix, patting firmly to adhere.
Place chicken in prepared skillet and cook, turning once until coating is blackened and chicken is no longer pink, about 10 minutes.