Blackened chicken is great on a summer's day with fresh corn and mashed potatoes.
I made this exactly as the recipes is written and my very picky husband LOVED the chicken from my first attempt. He's asked me to make it every week for the past month. While he loved it from the start, I thought the flavor was a bit off, I have since perfected it to our tastes: I double all spices except halve the thyme. I also put all the spices in a plastic baggy, cut the chicken into strips, and shake them in the bag, then follow the recipe as written. I serve over pasta alfredo.
Read More FIRE! My son (19) was heating the oil in a cast iron pan with a lid on it. When he took the lid off, the oil flashed! He popped the lid back on right away, which stopped the fire, but that quickly it had melted the hood on the stove. We went out for burgers that night, aired out the house, and just baked the chicken the next day. Be careful, this recipe can be dangerous!
Read MoreI made this exactly as the recipes is written and my very picky husband LOVED the chicken from my first attempt. He's asked me to make it every week for the past month. While he loved it from the start, I thought the flavor was a bit off, I have since perfected it to our tastes: I double all spices except halve the thyme. I also put all the spices in a plastic baggy, cut the chicken into strips, and shake them in the bag, then follow the recipe as written. I serve over pasta alfredo.
This recipe was tasty, quick & easy.
My husband's first word after eating this chicken was "yummy." I followed the recipe to a T, except that I only allowed the oil to heat up for about 5-7 minutes. It did create a lot of smoke, so turn on the fan ahead of time. I also had to cook it in the oven for more than 5-10 minutes - it was probably closer to 20-25. I don't know why people were saying that this chicken was bland - it was one of the most flavorful recipes I've tried in a long time. I suspect that it's important to use a cast iron skillet, as it sears the spices into the skin of the chicken. That might be the difference. It was actually quite spicy, and I love and can tolerate quite a bit of spice. I wouldn't change a thing, except that next time I might cook it in the cast iron skillet completely, as I wish it had a hard crust of the spices.
Not exactly my "type" of blackened chicken, though, most will probably find it delicious. I used real onion (not powdered) and a bit of garlic as well. Was good, but just not what I was looking for. I prefer a spicier and crispier blackened chicken and this one was not spicy enough for my tastes and was a bit too moist (sheesh is that possible?). If you like 'em hot and cripsy, seek a different recipe, if you like 'em moist with a mild tang, you'll like this. :)
This chicken was the best. My family loved it. I cooked the chicken on the grill until done. (I didn't use the frying pan at all.) I also made up a little extra spice mixture and sprinkled it over the hot coals while the chicken was cooking. (Garlic added to the coals gives food a nice light smoked garlic flavor as well)
This is a good basic blackening rub, and putting the chicken in the oven kept it so moist and yummy. I've made it twice: 1st time I followed the ingredients exactly & my husband thought it was a little bland. 2nd time, I added 1/2 tsp. rubbed sage & 1/2 tsp garlic powder which definitely added some zip and more flavor. I also coated both sides the second time around. My husband and I dipped the chicken in Blue Cheese dressing which went great with the spices. This is now one of my husband's favorites!
The people that reviewed this recipe and commented that it was a "fire hazzard" or the like, DID NOT READ THE DIRECTIONS!!!!!!!!! You heat the pan for 15 minutes and OIL the chicken!! It mentions nothing about adding oil to the pan!!! This recipe tastes great and will not burn down your house!!
This tastes good and is QUICK! I tripled the amount of spice rub; put it on both sides of the chicken; pounded the chicken breasts so they wouldn't be so thick; and baked it for about 15 minutes which was just the right amount of time. Thanks for sharing this one with us, Karena.
This recipe is fabulous. My husband - who doesn't like blackened anything - loves it. My suggesion would be to use Olive oil instead of vegetable oil and bake the chicken for 20 minutes instead of 5. Other than that, this is the best blackened chicken I have ever had.
Great recipe. I agree that it has to cook longer in the oven than 5-10 minutes. I also rubbed the spices on both sides and not just one. Great flavor! We used Pam canola spray (liberal) in the pan to brown the chicken and didn't have any smoke (and only had to warm it for 6-8 minutes). Also used chicken cutlets so they were a little thinner than regular chicken breasts. We will definately make again. Would be good with thick slice of melted cheese (sharpy cheddar) on top and served on a roll in the summer!
This is a very easy recipe that yields delicious results. When I think blackened chicken, I think pan fried (not oven baked). I used a cast iron skillet, let the pan heat up for about 10 minutes (the hotter you can get the pan the better the flavor). I simply put the chicken in the pan (no butter & no oil, the chicken will stick in the pan at first, but if you just let it cook, it will completely release itself). The chicken cooked about 7 minutes on each side but this will vary greatly on the thickness of your chicken. I had beaten my chicken down to about 1/2 to 3/4 inch thick. Also be sure to pull your chicken out of the fridge and allow it to reach room temp before applying the rub. With no oil and no butter to cook the chicken, this is a full flavored recipe that is incredibly healthy.
Truely a five star!!! And you don't have to use a cast iron skillet...let me tell you how. First I doubled the spices. Then, I had two huge skinless boneless chicken breasts from our local market so I sliced them in half and then cut them lengthwise so they wouldn't be so thick. I took a smaller casserole dish and drizzeled evoo on the bottom. I coated the chicken breasts on both sides w/the spices and placed them in the dish. I put diced onions on top, covered the dish and baked at 350 degrees for 20 minutes. Then I flipped them, drizzeled some more evoo on top, took the cover off and cooked for another 20 minutes, using a meat thermomitor to make sure they were done. Excellent!!! My husband hates chicken and hates even more breast meat, but he absolutly loved this! It had quite the kick and I searved w/rice and corn. Enjoy!!
Actually this is a great recipe. I owned a restaurant for many years and we did blackened chicken for many of them. the only difference is we heated the skillet over high heat with no oil. The high heat kept the chicken from sticking. But it must be very hot!!!
Very good, light recipe. We combined this with our Linguine with Walnut-Sage Pesto recipe and it turned out great. We will definitely be making this recipe again.
FIRE! My son (19) was heating the oil in a cast iron pan with a lid on it. When he took the lid off, the oil flashed! He popped the lid back on right away, which stopped the fire, but that quickly it had melted the hood on the stove. We went out for burgers that night, aired out the house, and just baked the chicken the next day. Be careful, this recipe can be dangerous!
Delicious! After seeing the reviews about the cooking time, I happened upon a chicken recipe that used the same process (cook in the pan and transfer into the oven). I used the cooking times from that recipe (cook in the pan turning once for about 3 minutes or until golden brown and then transfer to a 350 degree oven for 12 minutes.) I also pounded out the breasts to make them an even thickness. It turned out great!
This was so delicious! It has a lot of zip to it. I followed another reviewer's suggestion and pan fried it over medium-high heat for about 6 minutes on both sides and let it rest for 10 minutes afterward. I never put it in the oven at all. It was moist and yummy! I will definitely make this again.
Great high protein, low carb main dish. I pounded my chicken breasts just enough so they would cook at the same rate. Seared on each side for one minute and then put in oven for 15 min. at 350. They were great, but I might take them out after 12 min. next time. Important!!! Let your chicken rest at least 10 minutes before cutting into them. Keeps them juicy!
This was yummy. I had four thin breast cutlets, so I quadrupled the yield because the original yield did not look like enough. I will definitely make up a big batch and store it in a recycled shaker so that it's that much easier to make in the future. I don't have a cast iron skillet, so I used a nonstick saute pan sprayed with Pam. I served it with the Alfredo Blue recipe from this site.
VERY GOOD AND EASY WAY OF MAKING BLACKENED CHICKEN.I THINK YOU NEED TO DOUBLE THE AMOUNT OF SPICES FOR 2 BIG PIECES OF CHCKEN BECAUSE IT WAS NOT ENOUGH HOWEVER THE COOKING METHOD AND TIMING WAS GREAT AND I FINALLY NAILED BLACKENED CHICKEN!
What a great mix of spices! I love making this and throwing it on top of some fettucine alfredo. And my husband doesn't mind eating it! :)
I made this once and my boyfriend now requests it all the time! I follow the recipe exactly and it's perfect and surprisingly moist. In the summer I thinly slice each chicken breast over a salad with lettuce, corn, sliced dates, crumbled feta, cubed red pepper and a citrus vinegarette. In the winter I serve it with potato wedges, veggies and sour cream. I also recommend making a big batch of the seasoning mix and storing it in an air-tight jar. I also use it for fajitas, cajun rub for pork tenderloin and cajun spiced steak.
Absolutely delicious. Two important notes: (1) 5 minutes in the oven wasn't anywhere near enough. It took ~15 minutes at 350 to get the chicken to 165. (2) I swear, the smoke from the searing of the spices nearly killed us. Make sure you have PLENTY of ventilation.
This was pretty good. I had two very small chicken breasts to coat and I thought this recipe would make enough to coat them... but it didn't. It tasted great, I just wished I would have made more!
This was great, and a hit with family! I cooked the chicken for about 10 to 15 min longer in the oven. I also added a creamy alfrado sauce to it, then served it on a bed of pasta. Very easy to make. It had alot of flavor, for me it could have been alittle hotter.
Really easy and delicious if you like spicy. Yes we love spicy, even my 10 yr old son. I had leftover Emeril Essence, instead of adding the white pepper and cumin to the Essence, I sprinkled both directly on the chicken then sprinkled on the Essence. We served this atop salad greens for make your own sale night. After one round of salad, my son just ate the chicken. Yummy! I too blackened it completely in the cast iron skillet, be sure to open the windows, turn on the vent hood. Turned out perfectly. We will definitely have this again.
Very tasty and very juicy. I don't own a cast iron skillet, so I used my Le Creuset skillet to brown and then transferred to the baking sheet for the oven. The level of spiciness always is a matter of taste, but next time, I'll cut back to 1/8 tsp of the cayenne. Nice chicken entree, really easy and quick to get on the table.
I didn't measure, I eyeballed the ingredients. I didn't have paprika or cayenne pepper, so I omitted the thyme and added Emeril's Essence which has paprika and thyme in it, and also used chipotle pepper. It was still really good!
This has become my family's favorite chicken recipe. And it's so easy and fast. I took the idea from another reviewer and made my serving size to 30 and put it in a shaker. We use the mix on all kinds of foods, including salmon. It is extra yummy on Salmon!
This was really good...even my 15 month old ate some of it. I cut my chicken into thin strips and skipped the baking part. Mine didn't need it. I didn't use a cast-iron skillet. Just a regular non-stick worked great!! I made a mixture of mayo, horseradish, parmesan cheese, oregano, basil and black pepper to spread over tortillas. I then placed the chicken on top and made wraps for dinner. Thanks Karena
Made pretty much as written, altered the spices a little bit based on what I had on hand and the fact that I had brined the breasts for a few hours (so I omitted the salt). I put the iron skillet on a propane burner on my patio because my apartment has a very sensitive central fire alarm and the FD has already been here three times for other dishes I have tried that produced a lot of smoke in the normal course of cooking. It took about 15 min. in the oven to finish. I pulled them out when the internal temp was 160 and they rested and coasted to a little above 165. (I am very wary of over cooking chicken.) The seasonings were very nice and the chicken was moist and tender. I will definitely make again.
Fantastic recipe ... very easy to prepare. I used frozen chicken breasts and they turned out very juicy. A cast iron skillet is not necessary. A good, heavy teflon pan works as well. I think this recipe could use about 1/2 of the cumin called for.
This recipe is a fire hazard!! Unless you're cooking outdoors, don't follow these directions. I smoked up my whole house making this. :-P If I hadn't heated the oil for as long as it said it might have turned out okay.
Doubled the recipe for our family of 4, and it was great. I put out some cold mild salsa, everyone topped their chicken breast with it, and it was a nice contrast. I also made Honey Roasted Red Potatoes as the side. As others have pointed out, the oven time here must be a typo error. I baked the chicken at 375° for 20-25 min.
Large chicken breasts take 20-30 minutes to cook. Very strange taste, not your typical blackened flavor.
This was okay. Too paprika-y for me. It was edible and my husband liked it but I won't make it again. Somehow even with all the seasonings it was sort of bland.
This was very tasty. I did not heat my oil 15 minutes, and was missing a few of the ingredients, but I will definitely make this again
I used this recipe as a guideline on how to blacken chicken as I was looking for a way to use some Penzey's Cajun Seasoning. I oiled the chicken breasts with cooking oil, sprinkled on the cajun season and and rubbed it in. I then seared the breasts for about a minute on each side and placed in a parchment lined pan in the oven at the recommended 350 degrees. I'm not sure how thin Karena's chicken breasts were but it took 25 minutes for my chicken to bake as opposed to the recommended 5 minutes. The chicken was moist, tender and delicious. I served it with brown rice and glazed carrots.
very good, just what I was looking for. Had to double the amounts to have enough seasoning for 2 large breasts.
Great recipe!!!!! Instead of rubbing seasoning on one side I mixed a little virgin olive oil into the mix and rub on both sides of the chicken and left in the fridge for a couple of hours. I also grilled instead of baked. It turned out wonderful and very flavorful. Thanks! for a wonderful recipe.
Honestly wasn't impressed. I doubled the amount of spices b/c we had 4 halves instead of 2. Followed everything else as written aside from the baking time, which was more like 15-20 minutes. Very juicy but tasted more like a taco seasoning. With that being said, I would use this as seasoning for chicken tacos, but not again for baked chicken.
This was wonderful!! I agree with "JemJen24" who said this was a "moist" version of blackened chicken and it isn't very spicy (which can easily be modified with a little more spices) but the taste was FABULOUS! I scaled this to make 3 chicken breasts and my baking times were right on. After 10 min, they were done (but I kept it in the oven for a few more min until my noodles were done). If you have ever had "Blackened Chicken Alfredo" from TGI Fridays, this is a close version. I made fettucine noodles and alfredo sauce (from this site). I then poured the sauce over the noodles and spinkled some minced green onions and diced pimentos and placed the chicken on top. Presentation was just as good as it tasted. Thanks you. Will make this again!
Very nice. I only deviated by using basil in the absence of thyme. I served it with penne Alfredo. I will definitely make this again.
I had to double the seasonings to have enough to cover the chicken. I also used chicken thighs which are more moist but fatty, but that's up to your preference. I'm not sure if my pieces were just too big but I needed about 20 minutes in the oven for the chicken to cook through.
This chicken was fantastic! It was definitely spicy. If you don't like heat you may want to tone down on some of the spices. I will be making this again and again. Update 7/18/17 Made this for my SIL for a birthday dinner. She loved it. I serve it over Fettuccine Alfredo and it cuts the heat of it a little. Such a great easy recipe!
This was super yummy! I made this the other night for an impromptu dinner party. Everyone ate it up and requested seconds. I followed the recipe exactly except I coated both sides in the spice rub. It was flavorful and moist. My husband has requested that I make the spices in bulk. I had borrowed a cast iron skillet from my neighbor, but now hubby is on the way to the store to purchase one just for this recipe. =)
This was very good and easy. I simply grilled the chicken instead of baking it. I also added a dash of garlic powder. Thanks!
Have an outdoor grill??? Yes, it does create a lot of smoke in the kitchen so I fired up my grill and placed my cast iron skillet on the grilling rack. Cooks the same as on the stove but the smoke's outside. Thanks for the great recipe.
2 25 14 http://allrecipes.com/recipe/8571/blackened-chicken/ ... This is a good spice combination. I always reduce thyme because I'm like that. :/ :? :D Other than that, no changes to the spices. (I halved the thyme.) My four stars is for the spices. I combined this with famous butter chicken, which basically is buttery cracker crumbs baked on chicken. I added the spices, tripled since I had six pieces of chicken, to 1 1/2c cracker & plain bread crumbs (ran out of crackers). 'Got an "I liked that chicken' from 14 yr old female. Huh! :D This was good, but mildly spiced due to the crumbs (duh); but is probably pretty hot as is. I'll make some "straight" next time. :) Two days later :D : This is enough seasoning for one whole chicken: 4t paprika, 2t cayenne & cumin, 1t salt, thyme, onion powder, white pepper. Mmmm! I put 1t inside & am thinking reserving 1/2 - 1t for the drippings gravy since the flavor doesn't absorb too well on the meat if using skin-on. 8 5 16 'Finally made "straight" & I'm blaming the chicken. Huh?! Well, the seasoning is good; but as the chicken cooked it diluted the flavor. It was the waytoomuchbrothadded type. Soooo, I sprinkled on more when it was done & it did the trick. 'Served over linguini with alfredo sauce.
THE 1/4 TSP. OF CAYENNE WAS TO OVERPOWERING I WILL TRY THIS RECIPE AGAIN USING LESS CAYENNE PEPPER OR MAYBE ELIMINATE IT SO THE OTHER FLAVORS CAN COME THROUGH
LOVE IT! I've used this recipe several times now and it never fails me. I do double the cayenne and also add garlic powder. Otherwise is seems a little bland to us but we like it hot and spicy. I also don't cook the chicken in the skillet or oven. I put it on the grill at medium temp and pull it at 148 degrees (internal meat temp) letting the meat rest for 10 minutes before cutting or serving. It's also important to let the chicken come to room temp before you cook it. About 30 minutes on the counter works for me. It's perfection every single time.
To only cook this sizable chicken breast 5 minutes in a stovetop pan and 5 minutes more in an oven at 350 degrees sounds to this cook as an order for food poisoning. Enjoy.
This is great! Very flavorful without a load of salt. It also has great presentation value. I did not alter the recipe.
Excellent!! I did triple the spices, added 1/2 tsp garlic salt and 1/2 tsp sage (x3). Tossed in ziploc to coat. I pan seared in olive oil and baked in the oven for 20 minutes. I added chicken broth to help retain the moisture. Next time I will serve over fettuccine alfredo.
I would give this six stars if I could. Perfect as is...I just followed the cooking directions to take out 30 min prior and skip the oven by cooking 5 min each side then sit for 10....delicious!!!
We had this for dinner. It's excellent. The instructions are perfect. I had to increase the oven time by about 4 minutes to account for the thickness of the chicken breast I used. I mixed the spices but tweaked a bit using half of the cayenne and white pepper. I would make this again. Thanks Karena!
This is a great rub. Would definitely make again. As others have said, I had to cook the chicken in the oven at least 20 or 25 minutes before it was done. Maybe because the breasts were so large. I was afraid to use my cast iron skillet on my flat top stove so I used a regular metal skillet and it worked fine. I think this would be great on fish.
Followed directions and exactly what I was looking for. Great spice, zesty but not HOT. Takes about 20 minutes in oven to cook breasts after seering as per directions. They were very moist.
Would have been five stars but it took a lot longer to cook than 5 minutes in the oven. Great though, I will make again. Served with a side of broccoli and roasted corn.
Loved this recipe! Read some reviews and modified it a bit by adding twice the cayenne and adding garlic powder. Also added some cajun seasoning. Pan fried it then popped in the oven for 20 minutes and it came out moist and perfect.
Very very good! We thought it was the perfect degree of spicy. Even the kids loved it - I lightly seasoned theirs however.
It took about 20min to cook the chicken at 350 but the spices were a great mix! I doubled the spice mix for three chicken breasts and it still wasn't enough. Next time I will quadruple the measurements and add garlic salt as it was a bit bland for us. Still a good basic recipe.
Makes really tasty moist chicken. Made as directed - yum. Would make again.
Made this last night for dinner. Thought it was good. I like really spicy food and thought this was a mild spicy flavor...not TOO hot. Made according to directions except had to leave in oven for about 20 minutes, but I had 2 thick breasts of chicken. It went over really well. Next time I may follow another reviewer's advice and slice up breasts into strips because I really wanted the blackened flavor on every bite.
Love this recipe!!! I follow the recipe exactly with the exception of putting the skillet straight in the oven instead of using a baking sheet. My super picky husband even loves it and that's saying something!
I have cooked this chicken over and over because my husband now DEMANDS it! He says that it's the best he's ever had, so KUDOS TO YOU (and me for attempting it) for putting a smile on my hubby's face!! The only thing I did differently was to mix all the spices together in a bowl, adding a dash of olive oil to the spice mixture to make a wet rub instead of a dry rub. It saves time by skipping the step where you coat the chicken with the oil its self. Not to mention, a wet rub allows the spices to coat the meat more completely as well as efficiently. One thing I have found is that a regular non stick skillet that is better quality & oven safe works just as good as the cast iron skillet the recipe calls for since I don't own one a this time. MOST EXCELLENT!!!!
I was skeptical about the amount of spice, but it was actually very good. The chicken was very juicy and had the right amount of kick. Great with rice and corn.
We really liked this recipe. I cut up four boneless chicken breasts into strips. You will need to double the amount of spices if you cook four chicken breasts. With the chicken in smaller pieces, the cooking time was right on. Serve over cooked fettucine noodles with the Quick and Easy Alfredo Sauce from this site. And I let the oil heat up for only three minutes. Worked like a charm. I highly recommend.
This chicken is great. I use chicken tenders since they cook up quick and then serve them over Fettuccine Alfredo.
I made this recipe basically as described, but after cooking in a cast iron skillet for about 1 minute per side, I put the entire skillet in the oven at 350 for 20 minutes. Came out perfect.
I love this recipe! My boyfriend made this for dinner recently and it was great! very flavorful! We love spice, so he did add more Cayenne pepper (Either 1-2 tsp total). He also added a little bit of brown sugar for a bit of sweetness (About 1 tbsp). We plan to make a large batch and use it over and over. I think it would work well on Salmon as well. Maybe pork? Great mix!
I was so nervous to cook chicken and used this as my first recipe- everyone was so impressed! Thank you for this simple and tasty recipe
Except that I used black pepper instead of white pepper, I followed the recipe exactly. I wish I had remembered to take a picture of the finished product because it really looked good! Unfortunately, I will never make this again. It was just way too hot & spicy for our taste. The chicken was tender though and I appreciate having tried a new technique for cooking chicken. It's possible I will try this way of cooking the chicken with a focus on coating it with garlic, salt & onion spices & see how that tastes. My family said it was okay, but a little too hot.
Just made this tonight for the first time and thought it was very tasty! I followed the recipe for the seasoning mix exactly and the flavor of these was honestly just like you get at restaurants. The only reason I gave this 4 stars instead of five is because, like most other reviewers, I needed to cook my chicken much longer than the stated 5 minutes to achieve a center that was no longer pink. Other than that great recipe! I will be making these agin.
Amazingly good, it just didn't cover as much of the chicken as I thought it would.
this chicken is good, but its not spicy enough to really qualify it as blackened, for what blackened means to me. also, there is no need for as much oil as the recipe calls for, and no need to heat it for FIFTEEN minutes. that is dangerous, and i put the chicken on after ten minutes. i didnt realize how much smoke was filling my apartment, but the entire night after i kept coughing and couldnt take a deep breath. this recipe should come with a WARNING: have lots of ventilation and try not to breathe in all the smoke. i REALLY didnt appreciate not having the warning. the chicken is good, but it wasnt worth damaging my lungs for.
Very good... I doubled the spices and rubbed both sides of the chicken, and put on a cast iron grill pan, and it was ready in about 16 minutes. I also didn't have white pepper and substituted black pepper instead, and added 1/4 tsp garlic powder. I served with mashed potatoes and green beans, and it worked well together. Do take the advice of other reviewers and turn your overhead fan on/open windows if possible if you grill indoors, because this gets smoky.
I like this a lot when I want some serious spice for dinner without a long wait to bake. I never bother with salt so I left that out. But this is an awesome recipe and goes well with spicy corn
This was so good! I was definitely not expecting it to be as flavorful as it was, and I was pleasantly surprised. Usually when chicken is simply baked with spices, the flavor remains on the outside of the chicken and the inside seems bland and dry. While this one still had the dryness to it (hence the lack of 5 stars), the spices on the outside more than made up for it. The only thing I changed was that I tripled the spice mixture. This one is definitely a part of the line up!! :-)
SO YUMMY! Made cheddar mashed potatos & corn to go along with. I'm usually not one to like spicyness, and I loved this!
I made this the other night for dinner. Made a few changes. 1. I beat the chicken breasts & put seasoning on both sides. Let it sit in the frig for an hour. 2. I used my outdoor burner to heat a cast iron skillet for 5 mins. Then added Peanut Oil, which has a higher flash point. Cooked the chicken for about a minute on each side. Covered the pan with a lid & brought it, carefully, inside & put it in the oven. 3. Baked in the oven for 10 mins, but should have only cooked it for 5. It was a little overdone after 10 mins. This really cut down on the smoke inside the house. My husband & I both thought it could have used a little more spice so next time I will experiment. Overall it was very good & easy to fix. I will make it again.
I thought this was good, and something I will do again. I think I need to work on tweaking the spices so that it suits our tastes. Still, I am definately going to add it to our recipe box.
Why all the fuss over this recipe? I made it to a "T", which I almost never do with any recipe. Wasn't hot enough to call "Cajun". Wasn't flavorful at all. Basically, a chicken died for no reason at all.
I love this recipe, mix it with a simple alfredo sauce and it is even better! thanx for this good recipe.
