This is the first in my new "series" if you want to call it that. Cooking Tips - For People Who Can't Cook

Each entry will feature some main dish, side dish, dessert, item, amalgamation, creation or edible substance that requires some preparation effort beyond "follow the directions on the box".

Today, as you may have guessed, we tackle Blackened Chicken

What you need:

• Skillet with lid that fits properly
• Stove with at least one functioning burner and an exhaust fan
  
• Skinless, Boneless, Trimmed Chicken Breast(s)
• Extra Virgin Olive Oil
• Cajun Blackening Seasoning
• Two Plates
• Two paper towels
• Tongs
• Watch or other Timing Device
  

Turn the burner on Medium-High Heat. Pour a bit of Olive Oil in your skillet, basically enough to coat the bottom of the skillet with a very thin layer of Olive Oil. You'll tilt the skillet left, right, up, down and try to make it coat the whole thing, but it'll miss spots in streaks. Ignore those spots, you're fine.

Set the skillet on the burner, let that start getting hot. Remove the chicken breasts from their packaging, set them on a plate with two paper towels and pat them dry-ish. Coat the chicken liberally with the Cajun blackening seasoning (both sides).

When the chicken is coated and the skillet is hot (small tendrils of smoke may be rising from it, but you can tell it's hot), turn the exhaust fan for the stove on. Then, take the thickest of your chicken breasts and put that down in the skillet. In descending order of thickness add the rest (if there are any more). When you can't fit any more chicken breasts without them touching, stop trying to add more. 

Put the lid on the skillet, check the watch or alternate timing device, note the time.

After FOUR minutes, remove your glasses, if any, (they'll fog up), hold your breath, and with tongs in your dominant hand, use your other hand to remove the lid. Flip each chicken breast onto it's other side with the tongs, being careful not to "plop" them into the skillet such that grease splatters.

Cover the skillet with the lid again, resume breathing, check the watch or alternate timing device and note the time.

Once again, wait FOUR minutes, then, hold your breath and remove the lid with your non-dominant hand. Wait a few seconds for the smoke to clear, then "poke" each chicken breast with the tongs, held in your dominant hand, checking to ensure that each chicken breast is firm. Any that are kind of soft, let cook another 30 seconds, otherwise, in ascending order of thickness, remove the chicken breasts, placing them onto your second plate. Turn the burner off.

Allow the chicken breasts to sit for at least 5 minutes before cutting into them.

I didn't include any sides, but you could serve these with some microwave in the bag vegetables. And/or on your way home the night you intend to do this, you could stop at Popeye's Chicken and get some Cajun Style Rice (or the like).

Enjoy ;)