Low Fat Alfredo??

Okay - it took me FOREVER to learn how to blacken chicken without blowing my diet with tons of butter. I used to work at steak and ale in late 80s and they made the best - but it took a bunch of butter. Here's what I do. I take out two plates. On one plate I spray some olive oil. On the next plate, I have the dry Zatarains Blackend Seasoning that I've found at wal-mart.

I've also tried coconut oil with sucess instead of olive oil. I've read that as a MCT, the body is more likely to consume coconut oil as energy than to store it as fat.

Wipe the raw thawed boneless skinless breasts on the oiled plate (one side at a time), and then push them into the blackened seasoning - the seasoning will stick (some people only do one side as it's easier and the taste is still great). In the meantime, I have a cast iron skillet- sprayed with olive oil - quite a bit - just to where it starts to pool. When white smoke starts coming off the pan, you throw on the breast for about 90 seconds on each side - sometimes you can put pressure on it to really make a nice blackend crust - then I pull them out of the pan and put them on the grill them for about 8 minutes until the meat is at 165. You have to play with the timing and the amount of oil in the pan - if your seasoning is coming off the chicken in sheets and sticking to the pan, you have to bump up the oil a bit.

I make about 5 of these breasts, and I've been putting them over a mixture of whole grain rice, organic beans, diced tomatos, and grilled green and red peppers- man it is the best - now on to the alfredo!