Blackened Chicken Salad
8-ounce bottle prepared Italian dressing
1/2 cups dry white wine
2 tablespoons dried oregano leaves
2 teaspoons black pepper
1/2 cups butter, melted
4 skinless, boneless chicken breast halves
2 tablespoons dried marjoram leaves
2 tablespoons dried thyme leaves
2 teaspoons salt
1 teaspoon ground red cayenne pepper
Stir dressing and wine in shallow dish in blend; add chicken; marinate 1 hour, turning several times. Mix marjoram, oregano, thyme, salt, black pepper, and ground red pepper. Spread mixture on plate. Heat a 12-inch cast iron skillet over high heat until smoking, 5 to 10 minutes. Drain chicken; dip into seasoning mixture to coat both sides; shaking off excess. Place in hot skillet; pour 2 tablespoons butter over each piece. Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through.