Blackened chicken breasts

Ingredients

6 to 8 dinner rolls, hamburger buns, kaiser rolls, or similar bread

1-1/2 to 2 pounds boneless, skinless chicken breasts, cut thin and sized to the bread of your choice

Olive oil, vegetable oil, or melted butter

Spice Mix

• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon red pepper, or more if you prefer
  Note: this spice mix can be prepared in a larger quantity and stored in a labeled spice jar.

Optional: mayonnaise, lettuce

Mixing the spices

Directions

Preheat a skillet to medium heat with olive oil, or prepare on a grill.

Coat each piece of chicken with oil (or butter) and sprinkle with the spice mix to taste. Turn and baste with oil (or butter again, obviously) as needed. Cook until no longer pink inside, and to an internal temperature of 165°F per food safety requirements, after approximately 10 minutes.

Serve on rolls. Spread rolls with mayonnaise and/or garnish chicken with lettuce.

Notes

I cut the chicken breasts a bit thick tonight. I should have cut them into thirds rather than in half. It will require some trial and error in your part depending on the size of your cut of meat and your personal preference. My Hutterite-sourced bird seems bulkier than the average storebought breast.