Outback Bronzed Chicken and Corn Cakes®

Outback Bronzed Chicken and Corn Cakes®

Bronzed chicken breast, served with grilled corn cakes, topped with shrimp and mushrooms in a vermouth cream sauce.

(for fish, chicken or meat)

3/4 tsp salt
1/2 tsp dried sweet basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
1/4 tsp dried thyme leaves
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp white pepper
2 tbsp melted butter
1 tbsp lemon juice

Mix together & stored in covered glass container in a dark place for several months.

2 tablespoons unsalted butter or margarine
4 boneless, skinless, chicken breast halves (about 3 ounces each), about 3/4 inch thick at thickest part, at room temperature
1 tablespoon plus 1 teaspoon seasoning mix

Place a heavy nonstick skillet over medium-high heat until hot, about 7

As soon as the skillet is hot, lightly drizzle each side of each chicken
breast with butter, then sprinkle one side evenly with 1/2 teaspoon of the
seasoning of your choice. Place the chicken in the skillet, seasoned sides
down and sprinkle the top sides of all the chicken evenly with the remaining

Cook chicken until underside is bronze in color, 2 to 3 minutes. (Watch and
you’ll see white line coming up sides as chicken cooks; when line is about
one-half the thickness, chicken is ready to be turned.) Cook until done, 2
to 3 minutes more. Serve immediately. Do not overcook! Chicken should be
very juicy.

Note: You can turn the meat more than once or continuously until cooked to
desired doneness. All cooking times are approximate.

Makes 4 servings