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This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. "Plus there's plenty of extra sauce left over for dipping," writes the Falkville, Alabama reader.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 704 calories, 62 g fat (9 g saturated fat), 100 mg cholesterol, 1,465 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein.
Originally published as Blackened Chicken in Quick Cooking July/August 2004, p37
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 03, 2012 by queen_to_e5
I made a large batch of the spices and keep it in the cupboard, so it's easier to make often. However, I don't baste the chicken during cooking. I simply use the sauce as a dipping sauce.
Reviewed on Apr. 15, 2012 by regansma
We LOVE, LOVE, LOVEthis recipe and always make it.
Reviewed on Apr. 02, 2012 by Cricket115
I would put this on a weekly menu rotation for my new family. :) Jim loved it.
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