1/3 cup tomato sauce (puree)
1 tomato, finely chopped
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon plus 1 teaspoon chili sauce
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
2 teaspoons chopped fresh dill
Pepper to taste
6 boneless, skinless, single chicken breasts
1 tablespoon plus 1 teaspoon paprika
2 teaspoons black pepper
Approx. 1/2 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon dried thyme
8 tablespoons butter, melted
1. For the tomato-chili sauce: Combine all of the ingredients in a bowl; mix well. Stand for at least 1 hour.
2. For the blackened chicken: Pound the chicken breasts lightly until thinner and of an even thickness.
3. Combine the dry ingredients in a screw-top jar, using more cayenne if a hotter mix is required; shake well. Heat barbecue or cast-iron skillet or grill pan for about 10 minutes, until very hot.
4. Dip the chicken into melted butter and sprinkle the spice mixture on both sides. Cook the chicken for about 2 minutes on each side, until a black crust forms and the chicken is cooked through. (This cooking process will create a lot of smoke and is best done outdoors. Have a strong exhaust fan operating if cooking indoors.)
5. To serve: Serve the chicken with Tomato-Chili Sauce and some extra melted butter, if desired.