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Great technique and would never have thought to do it that way. I, also, served as chicken pistolettes. See, you have nothin' on this Cajun cook. Well...okay, maybe you did. Loved the recipe!
This is foolproof! I used a five pound weight from DH's little dumbbells (LOL) and put it in a large saucepan to weight the chicken down. They cooked perfectly and were even moist when I had to leave them in the oven for an extra 10 minutes. Flavor was terrific. Made for the USA Regional Tag Game.
This was foolproof for me and my chicken turned out moist and perfectly cooked. I clarified my butter, too, and the buttery flavor goes great with the fiery flavor. . I didn't have any seasoning on hand so I stirred up Louisiana Style Blackened Chicken (spices only). I loved the method of the two pans (I used 2 cast iron skillets). I used half the chicken for quesadillas and the rest to go in a salad. The whole family enjoyed. I will start including blackened chicken MORE often in my cooking, now that I found such a GREAT recipe for it. Thanks Angela, for posting. Roxygirl