Cajun Chicken

Yield

4 servings

15

20

1 (6.8 ounce) package: Spanish rice mix

1 tablespoon: all-purpose flour

1 teaspoon: poultry seasoning

3/4 teaspoon: garlic powder

1/2 teaspoon: paprika

1/4 teaspoon: black pepper

1/4 teaspoon: cayenne pepper

2 tablespoons: margarine

3: skinless, boneless chicken breast halves, cut into bite size pieces

1 cup: mixed nuts

Prepare Spanish rice mix according to package directions. Keep warm.

Meanwhile, combine the flour, poultry seasoning, garlic powder, paprika, black pepper, and cayenne pepper in a large bowl. Toss the chicken pieces in the seasoned flour to coat.

Heat the margarine in a large skillet over medium-high heat. Add the chicken, and cook until lightly browned and almost cooked through. Stir the nuts into the chicken; cook and stir until the chicken is cooked through and no longer pink in the middle. Serve chicken on top of prepared Spanish rice.

Calories: 399 kcal

Carbohydrates: 19.4 g

Cholesterol: 48 mg

Fat: 25.8 g

Fiber: 4 g

Protein: 25 g

Sodium: 392 mg

10 servings

15

15

2 cups: vegetable oil

2 tablespoons: Cajun seasoning

2 tablespoons: dried Italian-style seasoning

: garlic powder to taste

2 tablespoons: lemon pepper

10: skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.

Preheat the grill for high heat.

Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Calories: 536 kcal

Carbohydrates: 1.8 g

Cholesterol: 67 mg

Fat: 47.8 g

Fiber: 0.6 g

Protein: 24.8 g

Sodium: 620 mg