Caramelized Cajun Chicken

I found this recipe in Southern Living, but made some changes. We made it the other night and really enjoyed it. It is really spicy, but you could cut the cajun seasoning in half to make it more mild. As the recipe reads, I had to suck down a glass and a half of milk to cool off my mouth. Andy on the other hand just kept eating; he loves spicy food! I'm sure that a side of rice would help with the heat. It was really easy to make and didn't require much time or clean-up.

Caramelized Cajun Chicken

• 4 skinned and boned chicken breasts
• 2 tablespoons light brown sugar
• 2 tablespoons Cajun seasoning (cut in half for mild heat)

1. Heat a pan over medium high heat. We used a non-stick grill pan. If your pan is not non-stick, you might need some olive oil.

2. Mix the brown sugar and Cajun seasoning in a small bowl.

3. Place the one chicken breast in a gallon sized ziploc bag. Use a heavy pan to beat the chicken to 1/4" thickness; it will thicken back up some when it cooks.

4. Rub both sides of the chicken breast with the brown sugar and Cajun seasoning. Put the chicken in the hot pan.

5. Repeat steps 3 and 4 for each chicken breast.