Raceway Blackened Chicken | Midwest Living

Raceway Blackened Chicken

Raceway Blackened Chicken

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  • Makes: 4 servings
  • Bake 15 mins
  • Start to Finish 30 hrs

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  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • dash pepper
  • 1 avocado, halved, seeded, peeled, and chopped
  • 1/2 papaya, peeled, seeded, and chopped
  • 1/3 cup finely chopped red sweet pepper
  • 1/4 cup snipped fresh cilantro
  • 4 skinless, boneless chicken breast halves (1 pound total meat)
  • 1 tablespoon blackened steak seasoning
  • 1 tablespoon olive oil


  1. For salsa: In a large bowl, whisk together vinegar, 2 tablespoons olive oil, the cumin, salt, and pepper. Add avocado, papaya, sweet pepper, and cilantro; toss together. Set aside.
  2. Lightly sprinkle both sides of the chicken with blackened steak seasoning.
  3. In a large ovenproof skillet, brown the chicken on both sides in the 1 tablespoon hot olive oil, turning once. Bake in a 375 degree F oven for about 15 minutes or until the chicken no longer is pink. Don't turn. (Or omit the browning and place the chicken in an 8x8x2-inch [2-quart square] baking dish brushed with olive oil. Bake in 375 degree F oven 15 to 20 minutes or till the chicken no longer is pink.)
  4. To serve, spoon some of the salsa over the chicken. Pass the remaining salsa or serve it with chips, if you like.

Nutrition Facts

(Raceway Blackened Chicken)

Servings Per Recipe 4, carb. (g) 7, fiber (g) 2, sodium (mg) 128, chol. (mg) 59, cal. (kcal) 305, Fat, total (g) 21

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