Baton Rouge Chicken

4 boneless, skinless chicken breasts (or other chicken pieces, but breasts seem to work best)
4 Tbsp. butter, melted
Spice Mix:
2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
3/4 tsp. cayenne pepper
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/2 tsp. salt

Dip chicken breasts on both sides in the melted butter. Place on a sheet of waxed paper.
Combine the ingredients in the spice mix. Sprinkle over the chicken breasts on both sides of the meat evenly. Pat mixture onto the meat firmly.
Place a cast-iron skillet over medium high heat for 8 minutes.
Add chicken pieces, first with the skin side down, and cook until "blackened."
This may produce smoke, so be sure to turn the range vent on.
If you do not have a range vent, do not cook over so high a heat, but the chicken will not, then, actually blacken.

Turn chicken over. Saute just until chicken is cooked through, about 10 minutes in all.
Serve immediately

* from the Great American Recipes Cooking Collection