My parents always told me, "Don't play with your food."

Did I ever listen? Hell no. What good is it if you're going to try to cook if ou don't play with your food?

Tonight, I did just that. And came up with a wonderful spicy baked chicken that I simply must share with you all....if I can remember exactly how I did it. Hehe.

 Heat your oven to 425 degrees. Take a glass baking/casserole dish, and shake into the bottom of it the following:

2tbsp cup Tony's creole seasoning
2tsp paprika
2tsp kosher salt
2tsp ground black peppercorns
1 tsp tarragon
2tbsp Emeril's Asian seasoning blend
2tbsp ground dried garlic
2tbsp dried oregano leaves

Put the dish in the oven as it preheats, and take it out when the oven reaches 425. Your oven should smell delicious. But trust me...don't try to eat it!

Shake the mixture around and then roll a couple chicken breasts in it to coat. Arrange in the dish and then splash on the juice from a freshly squeezed lime and a freshly squeezed lemon...and just a couple dashes teriyaki sauce. Cover the dish loosely with aluminum foil and bake for 20-25 minutes, turning the breasts over once after about 12 minutes.

And just in case that's not tasty enough, top them off with a delicious cheese sauce, also ideal for fresh steamed broccoli, zucchini, or asparagus.

Melt in a saucepan, over low heat, 3 tbsp butter, and slowly stir in 1/8 tsp salt and 1/8 tsp ground black peppercorns, then 3 tbsp flour. Stir until well combined, and then slowly add 1 1/2 cup milk until smoothly combined. Cook for about 5 minutes, stirring constantly. Add in 1 cup grated cheese-of-your-choice, although a medium or sharp cheddar is best. Continue stirring and cooking until all the cheese is melted and the mix is smooth. Remove from heat and cool until thickened.

Bon appetit!