Chef Paul Prudhommes Poultry Magic Spice (found in the spice section of most grocers)
How to prepare:
Heat cast iron skillet about 8-10 minutes until extremely hot (can use an alternate skillet but cast iron works best). Melt margarine in a separate pan. Dip chicken breast in melted maragrine. Coat chicken evenly on both sides with Poultry Magic spice. Place in hot iron skillet and cook on high browning approx 5-6 minutes each side or until chicken is done all the way through.
* Chef Prudhomme makes other magic blend/blackening spices and this can easlily be prepared with steaks or fish instead of chicken.
**This recipe has to be prepared outdoors because of the spicey smoke it produces.
***Baked potatoes and caesar salad are great sides.
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Freeze a gallon (or 2 or 3) bottle of distilled/drinking water. It has more cooling power than a bag of ice and you can drink the water when it is melted. You also won't get melt water in your cooler mixing with raw packaged meat.