The closest I’ve ever come to Cajun cooking is the Cajun Chicken Fingers at TGI Fridays. Still, it doesn’t stop me from enjoying a hearty dash of Cajun seasoning on just about anything. Fries, popcorn, fish. Anything! Today’s victim however, was a Chicken Breast Fillet.
â€¢ Rice with vegetable furikake
One of the quickest ways to cook filleted chicken, all I did was to liberally dust the fillet with Tony Chachere’s Creole Seasoning, then lightly pan-fry in very little oil. This way, the chicken was moist and retained lots of flavor even though I didn’t marinate it. Imagine serving it with a side of freshly fried potato wedges dusted with Cajun seasoning as well. Love! I can’t imagine what I’d do when it runs out. I only have one big canister at home, thanks to one of my aunts from the States, but then, I guess I can ask her to send me some more when it does run out.