Baton Rouge Chicken
| Yield: | 1 Servings |
| Categories: |
| 4 | Skinless; boneless chicken breast halves, (4 ounces each) | |
| 2 | tb | Margarine; melted |
| FOR THE SPICE MIX | ||
| 2 | tb | Cayenne pepper |
| 1 | tb | Paprika |
| 1 | tb | Black pepper |
| 2 | ts | Garlic powder |
| 2 | ts | Onion powder |
| 1 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 1/2 | ts | Chili powder |
| 1/8 | ts | Dried thyme |
| 1/8 | ts | Dry mustard |
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