MMMMM----- Recipe via Meal-Master (tm) v8.03
       Title: Blackened Chicken
  Categories: Cajun, Main dish, Poultry
       Yield: 8 servings
      16 ea 3 oz skinless chicken breast
 MMMMM-----------------------SEASONING MIX----------------------------
       2 T  Salt
   1 1/2 t  Garlic powder
   1 1/2 t  Ground black pepper
       1 t  White pepper
       1 t  Onion powder
       1 t  Ground cumin
     1/2 t  Gound cayenne pepper
     1/2 t  Sweet paprika
 MMMMM---------------------OTHER INGREDIENTS--------------------------
     3/4 lb Melted unsalted butter
   NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts,
   about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh
   pieces, or a combination of these.  Skin the leg-thigh pieces, then
   bone each piece along the length of the two bones, leaving meat in
   one piece.  Trim off excess fat.  Pound each breast or leg-thigh
   fillet to 1/2 inch thick.
   Let the chicken come to room temperature before blackening.
   Thoroughly combine the seasoning mix ingredients in a small bowl.
      Heat a large cast-iron skillet over very high heat until it is
   extremely hot and just short of the point at which you see white ash
   or a white spot forming in the skillet bottom, about 8 minutes.  (the
   time will vary according to the intensity of the heat source.)
      Heat the serving plates in a 250F oven.
      Just before cooking each piece of chicken, dip it in the melted
   butter so that both sides are well coated, then sprinkle each fillet
   evenly with the seasoning mix, using about a rounded 1/2 teaspoon on
   each, and patting it in with your hands.  (If you lay the fillet on a
   plate or other surface to season it, be sure the surface is warm so
   the butter won't congeal and stick to the surface instead of to the
   meat.  Wipe the surface clean after seasoning each fillet.  Use any
   remaining seasoning mix in another recipe.)
      Immediately place the fillet skinned side down in the hot skillet,
   making sure all meat folds are opened up and the meat is lying flat.
   Pour about 1 teaspoon butter on the top of the fillet (be careful, as
   the butter may flame up).  If you cook more that 1 fillet at a time,
   place each fillet in the skillet before buttering and seasoning
   another one.
      Cook uncovered over the same high heat until the underside forms a
   crust, about 2 minutes.  (The time will vary according to the
   thickness of the fillets and the heat of the skillet or fire;  watch
   the meat and you'll see a white line coming up the side as it cooks.)
   Turn the fillets over and pour about 1 teaspoon more melted butter on
   top of each.  Cook just until meat is cooked through, about 2 minutes
   more.  Serve the chicken fillets crustier side up while piping hot.
      Clean the skillet after cooking each batch and repeat the
   blackening procedure with the remaining chicken fillets.
      To serve, place 2 breast fillets or 1 leg-thigh fillet on each
   heated serving plate.  If you use a large serving platter, do not
   stack the fillets.
   Paul Prudhomme warns, “Blackening should be done either outdoors or
   in a commercial kitchen.  The process creates an incredible amount of
   smoke that will set off your own and your neighbors' smoke alarms.
   People with really well-installed commercial hood vents at home have
   gotten away with blackening in their own kitchens.  They are
   privileged!  Don't push your luck.”
   From The Prudhomme Family Cookbook