Recipes:
# Creole Chicken
## INGREDIENTS
2 tablespoons dried parsley
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 skinless, boneless chicken breasts
(4 ounces each)
2 tablespoons olive oil
1 (8-ounce) jar mango or citrus salsa
2 tablespoons chopped fresh cilantro
SERVES 4
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## Make Ahead
You can prepare this recipe through step 2 up to 4 hours ahead. Refrigerate in a plastic bag until ready to use.
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## VARIATION
For an authentic Louisiana flavor, add 1/2 teaspoon crushed fennel seeds and 1/2 teaspoon dried thyme to the spice mix.
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### 1
Combine parsley, onion powder, cayenne pepper, paprika, salt and pepper in a resealable plastic bag; shake to mix.
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### 2
Add chicken to bag and seal tightly. Toss until coated on all sides.
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### 3
Heat olive oil in a cast-iron skillet over medium-high heat; add chicken. Cook until juices run clear when meat is pierced with a knife, about 7 minutes per side.
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### 4
Arrange chicken on a serving platter. Top each chicken breast with salsa. Sprinkle with cilantro.
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## Make It Quicker
• Leftovers from this dish make a quick head start for a buffet chicken salad. Cube the chicken, then mix with mayonnaise, chopped celery and some chopped onion.
