Despite being thought of as the father of blackened redfish, chef Paul Prudhomme recommends "bronzing" meat rather that blackening to avoid the smoke while still achieving an excellent result.
Use the Cajun spice mixture given in the recipe or use 1 tablespoon prepared Cajun spice seasoning mix.
The Rice and Spinach Pilaf recipe is easy to make and takes less than 20 minutes to cook. You can use microwavable rice instead and stir the spinach into the rice as soon as the rice is cooked. The spinach will wilt in the heat of the cooked rice.
This meal contains 456 calories per serving with 23 percent of calories from fat.
Wine suggestion: This dish, which is spicy flavorful though not spicy hot, would be wonderful with a rich, white viognier.
• Bring the chicken breasts to room temperature before cooking. This gives a more even and juicier result.
• An electric frying pan can be used instead of a skillet. Keep the temperature at 350 degrees.
Cajun spice mixes can be found in the spice section of the supermarket.
• Buy: ¾ pound boneless, skinless chicken breasts, 1 small bottle low-salt tomato juice and 1 package washed, ready-to-eat spinach.
• Staples: olive oil, cayenne pepper, dried oregano, garlic powder, dried thyme, long-grain white rice, salt and black peppercorns.
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