Reviewed: Sep. 7, 2008

This was absolutely amazing and delicious. I didn't change a thing, other than drizzling a little olive oil over the chicken towards the end of their cooking.

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Sarah Elizabeth

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 4, 2008

Wow that was good. Double on the spices though if you want to coat more than two breasts or cutlets. I grilled it and served with caramelized onions and garlic, along with a grilled baked potato coated with olive oil and basil. Very good meal!

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Jason L.

Cooking Level: Beginning

Living In: Warwick, New York, USA

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Reviewed: Sep. 3, 2008

Didn't really like this, neither my husband or I cared for the spice mixture. Sorry!

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BCMILLER

Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Sep. 2, 2008

I made this to go in alfredo and it was great!

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Leigh

Cooking Level: Expert

Living In: Fairview, Tennessee, USA

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Reviewed: Sep. 2, 2008

The recipe directions have been corrected.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 1, 2008

next time I would add more salt to the rub and possibly garlic.

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alaina

Cooking Level: Intermediate

Living In: Twin Falls, Idaho, USA

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Reviewed: Aug. 29, 2008

Was not impressed with this recipe. It is quick to fix but the heating of the skillet and oil made a lot of unpleasant aroma in the house, the chicken was moist but not memorable.

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MARLENE13

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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Reviewed: Aug. 29, 2008

best chicken i've ever eating.thanks for the recipe.

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halfgunz

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 29, 2008

Ok, I was looking forward to making this and really wanted it to turn out well. Unfortunately, we really didn't care for this. I made it exactly as the recipe stated except I only heated the pan for 5 minutes, in an effort to reduce the smoke other reviewers complained about, and I added a little garlic powder. For us, the cumin and paprika really overpowered the chicken and other spices. It wasn't too spicy, like some complained about, but more overpowering than anything else.

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Drew Hess

Cooking Level: Intermediate

Home Town: Groveland, Illinois, USA

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Reviewed: Aug. 28, 2008

Thank you for this great recipe. I used black pepper instead of white and just sprayed my cast iron pan with cooking spray instead of using oil to save on fat.It came out delicious!!! Perfect amount of flavor. I put it on salad but it would also make a great sandwich with avacado tomato and lettuce. I think I'll try it like that next. I also made a bigger batch and put it in a old spice jar so I don't have to make it every time.

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BARBG8

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Aug. 28, 2008

This was the first time I ever tried blackening anything. Was really easy and very good. Just make sure that you double the ingredients if you are planning to have more that 2-3 chicken breasts. I also added the garlic powder. My Husband really enjoyed, and will definately have again!

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Vik

Cooking Level: Intermediate

Home Town: Dennison, Ohio, USA

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Reviewed: Aug. 28, 2008

Awesome. Quick and easy to make.

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Shrek

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Reviewed: Aug. 28, 2008

Very moist. I spiced both sides of the chicken and added garlic powder, a must! Fried right in the pan, not needed to transfer to oven.

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love2cook

Cooking Level: Expert

Home Town: Redding, California, USA

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Reviewed: Aug. 28, 2008

This recipe was great! I made it the way they said only thing is my chicken didn't turn black, but that's ok... It was so juicy. I made it without the oil on greeseless cook wear.

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flavor7

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 27, 2008

YUM!! As is!!!

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Lizard

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Reviewed: Aug. 27, 2008

watch the measured ingredients... a lil more it goes spicyyyyyyyyy big time easy fast n awesome though

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abhykadakia

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Reviewed: Aug. 27, 2008

Absolutely wonderful. All my boys and hubby loved it. I made enough for 8 servings and it was all gone. I cooked it completely on the skillet and it was still juicy. Not dry at all.

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sandra

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Aug. 26, 2008

It looks tasty, I'll try it today. Thanks.

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Cognitionsense

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Reviewed: Aug. 26, 2008

Great flavor. I pounded the chicken to 1/4" thick and served it in a sandwich with harvarti and deli mustard...A nice twist on chicken.

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Melie

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

This was so delicious! It has a lot of zip to it. I followed another reviewer's suggestion and pan fried it over medium-high heat for about 6 minutes on both sides and let it rest for 10 minutes afterward. I never put it in the oven at all. It was moist and yummy! I will definitely make this again.

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