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Blackened Chicken with Cranberry Sauce

BLACKENED CHICKEN WITH CRANBERRY SAUCE

CRANBERRY SAUCE
$ 6.99

2 lbs. Chicken, boneless and skinless breast, butterflied

2 Tbsp. Blackening spice mix

1 Tbsp. Grape seed oil

1 cup Robert Rothschild Farm Cranberry Sauce

Optional:

1 Tbsp. Cilantro, fresh, chopped

Blackening Spice Mix::

1 Tbsp. Paprika

2 tsp. Black pepper

1 tsp. Kosher salt

1/2 tsp. Granulated garlic

1/2 tsp. Granulated onion

1/4 tsp. Cayenne, dried, ground 

1/4 tsp. Thyme, dried, ground

 

Preheat a large skillet 10 minutes; a cast iron skillet works great. Meanwhile prepare chicken by butterflying the breasts. Season with blackening spice mix. Add oil to hot pan. Place chicken into pan and flip once, 5 - 7 minutes per side. Check for doneness, 165 degrees F. Place Robert Rothschild Farm Cranberry Sauce on last and top with cilantro before serving if desired.

Serves: 4