Saturday Night Lighter Dinner

Blackened Chicken with French Vinaigrette Salad
Ingredients

• 1 tablespoon paprika
• 4 teaspoons sugar, divided
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon cayenne pepper
• 1 1/2 teaspoons pepper, divided
• 4 boneless, skinless chicken breast halves
• 1 1/3 cups mayonnaise
• 2 tablespoons water
• 2 tablespoons cider vinegar

Directions              

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
2.  In a small bowl, combine paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and chill 1 cup for serving. Save remaining sauce for basting.               
3. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes. 

If you grill it:
Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with remaining sauce. Serve with reserved sauce.
              

FRENCH VINAIGRETTE:

adapted from http://www.cookingchanneltv.com/recipes/chuck-hughes/blackened-chicken-salad-recipe/index.html

• 1/2 cup canned tomato soup, undiluted
• 1/4 cup ketchup
• 3 tablespoons red wine vinegar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce  
• 1 clove garlic, minced
• Juice of 1 lemon
• 1/2 cup vegetable oil
• Salt and pepper

For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce,  garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.)