Cajun Chicken

For the Cajun Chicken, rub the chicken breasts with Cajun spice blend and allow to soak for about 30 minutes.

Meanwhile, prepare the vegetables for the side dishes. Heat Teflon pan well and preheat oven (50 °C will do).

Dust fillets still with some cornmeal and brown/blacken each with 1 tsp butter in the pan.

If not served immediately, put the fillets in the oven to keep warm.

If you like to serve brown rice with it, saute some onions, celery and some garlic until translucent. Then add rice and salted water and bring to the boil.

Finally, add some frozen peas, corn kernels and fresh celery. Mix pico de gallo ingredients and season to taste.

For the honey mustard dip, mix sour cream, honey and Dijon mustard, season to taste.

For the herb garlic dip, mix sour cream, 1/4 clove pressed garlic (watch out for the Chinese ones), herb salt and season to taste.

Arrange the Cajun Chicken with the garnishes and sauces and serve.

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