The spice mix is paprika (I used smoked paprika), garlic powder, onion powder, thyme, black pepper, cayenne, basil, and oregano. Once the mix is made, you put it into a ziploc bag and then add the skinless, boneless chicken breasts halves (much easier in Dutch, kip filets). Or, as I did, you put the mixture onto a shallow plate and press the kip filets into the mixture. Mis-remembering the recipe, I also flattened my kip filets by putting them between waxed paper and whapping them with a rolling pin before coating with the spice mixture. The chicken is then quickly cooked in butter, several minutes on each side, until done. I made a quick pan sauce by deglazing the pan with some chicken stock (sh! it was from a cube) and adding a dab more butter.
Since I was cooking only half the number of kip filets, I made only half the spice mixture. Actually it would be worthwhile making double the amount shown, so you have this available for another quick and tasty meal.
Stop by Cookbook Countdown to see what other folks are making from their October cookbook. If you've got books on your shelf wanting to be used, why don't you choose one and join in?