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The Whole Foods Kosher kitchen

Blackened Chicken Breasts over Mixed Greens Recipe

Posted on 9th of April, 2010 by Lévana

Blackened Chicken Breasts over Mixed Greens Recipe

I beg you, no garlic powder. If for Goodness only knows what reason, you don’t want to use fresh garlic, then don’t use any garlic at all, rather than ruin this fabulous dish with some mediocre ersatz! It talks so little to prepare, why not spend the full 2-3 minutes it takes to make it perfect?

Nothing as delicious and succulent than chicken breasts cooked the right way, that is, not overcooked even by a second. Even if it looks slightly pink inside, remember the residual heat will reach the center in no time, and cook it to perfection.

Blackened Chicken Breasts over Mixed Greens


6 large cloves  garlic

3 tablespoons paprika

1/2 teaspoon cayenne, or more, to taste

1 tablespoon cumin

1 tablespoon oregano

3 bay leaves

Ground pepper to taste

3 tablespoons fine cornmeal

2 tablespoons olive oil

8 chicken cutlets, medium-thick

Mixed greens of your choice

olive oil, lemon juice, sea salt and ground pepper to taste


Place all but last ingredients in a food processor until a smooth paste forms. Coat the cutlets in the spice mixture, using it all up.

Pour a few drops olive oil in a large heavy skillet. When the skillet is very hot, place the cutlets in, and cook no more than 2 minutes on each side. Slice the breasts 1/2 inch thick .  Serve at room temperature,  on top of mixed greens very lightly tossed with a little olive oil and lemon, sea salt and pepper to taste (no need to make the dressing more complicated: the chicken is highly seasoned).

Filed under: Chicken Recipes, Gluten Free Recipes, Kosher Recipes, Salad Recipes

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