ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blackened Chicken Breasts with Creole Mustard Sauce

Prep time 10 mins
Chill time 30 mins
Cook time 10 mins
Yield 4 servings
A Bobby Flay Recipe

Ingredients

  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
  • 1 1/2 tablespoons Cajun spice
  • 2 tablespoons whole grain Dijon mustard
  • 1 tablespoon prepared horseradish, drained
  • 2 dashes Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 tablespoons finely chopped flat-leaf parsley
  • 4 boneless, skinless chicken breast halves (about 6 oz. ea.)

How to Make It

  1. Combine 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise with Cajun spice with wire whisk in small bowl. Cover and refrigerate 30 minutes.

  2.  

  3. Combine remaining 1/2 cup Mayonnaise, mustard, horseradish, Worcestershire sauce, lemon juice and parsley with wire whisk in medium bowl. Season, if desired, with salt and pepper. Cover and refrigerate until ready to use.

  4.  

  5. Season chicken, if desired, with salt and pepper. Brush chicken with Cajun mayonnaise. Arrange chicken on baking sheet and broil, turning once, 10 minutes or until golden and chicken is thoroughly cooked. Serve with Creole mustard sauce.