The real title of this post should be “a chicken dinner for the nights you don’t have time to make a chicken dinner” but it didn’t fit nicely into my title bar, so instead we’ll have to settle for the one you see above. Regardless, what you really need to focus on is the fact that this dinner will take 10 minutes of prep time in the morning before the kids leave for school, and 15-20 minutes when you walk in the door at the end of the day, and the result is a meal that tastes better than take-out.
The reason this dish cooks so quickly is this: the chicken has been sliced in half through the middle to create two cutlets instead of one thick piece. Sure, you can place the chicken between two sheets of parchment and pound them out to any desired thinness, but I have to admit, I’m too lazy to do that. Instead, I sharpen my knife and carefully slide it through the meat, dividing it into two equal pieces that will remain tender and juicy thanks to the quick cooking time of the dish.
If your kids are completely sauce-o-phobic like mine are, the dip for this chicken is a good place to start. Made with cucumber and yogurt, it’s created with familiar flavours that are appealing and far less suspicious-looking than other dips might be. Also, it cools the heat of the Cajun spice and can be simultaneously slathered over a baked potato, providing a nice alternative to ordinary butter.
- 2 tablespoons Cajun spice blend
- 3 tablespoons olive oil
- 1 teaspoon salt (if your Cajun spice blend is unsalted)
- 1 clove garlic, minced
- 4 boneless, skinless chicken breasts, halved through the middle
Combine the Cajun spice blend, olive oil, salt, and garlic in a medium bowl and whisk well. Add the chicken and turn to coat the pieces evenly in the marinade. Cover and place in the fridge for a minimum of 2 hours.
Heat a lightly oiled grill (or grill pan set over medium heat) and cook the chicken until the pieces are firm and no longer pink in the middle, about 2-3 minuter per side. Serve hot or at room temperature with cool cucumber dip.
Cool Cucumber Dip:
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup grated cucumber
- 1/4 - 1/2 teaspoon kosher salt
- 1 teaspoon lemon juice
- 1/4 teaspoon dried dill weed
Combine all of the ingredients in a medium bowl and mix well. Cover and store in the fridge until ready to serve. The longer the dip has time to rest the better the flavour, so I suggest making this at least 2 hours ahead of time, but up to 24 hours in advance is best.