peggy

This was my first time cooking blackened chicken. I left out the onion only because my husband is allergic to onions. I also cut the breasts in half and pounded them. Then I dredged them in melted butter. Then I rubbed in the spices. I cooked them in the very hot cast iron pan for three minutes on each side. I served them over salad. They were very tender! The spices were great!

Love the dressing! Use one head of cabbage and three carrots.

I was a little worried the bean taste would be too strong but after a few hours in the refrigerator the flavors melded together very nicely. I will definitely make this again!