Cajun Chicken & Pepper-Olive Mayo
Invoking Louisiana's bold and zesty cajun flavors.
Ingredients
Step 1
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
Step 2
Roughly chop the piquante peppers. Pit and roughly chop the olives. Roughly chop the capers. In a bowl, combine the chopped peppers, chopped olives, chopped capers, mayonnaise, and 2 teaspoons of water.
Step 3
Halve the cooked chicken lengthwise. Top the chicken with the pepper-olive mayo.
Step 1
Halve the cooked chicken lengthwise. Top the chicken with the pepper-olive mayo.
Step 2
Combine the ingredients in a bowl.
Step 3
Transfer to a cutting board.
Step 4
Add the seasoned chicken to pan, cook 6 to 7 minutes per side.
Step 5
Heat olive oil on medium-high.
Step 6
Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra).
Step 7
Pat the chicken dry with paper towels.
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