Paul Prudhommes blackened chicken breasts

Use a dry cast iron skillet direct.  You want the skillet to be around 600F.  An IR thermometer is nice in this case.  Coat the chicken with butter, then coat one side with seasoning, cook for about 5 minutes, then coat the other side with seasoning and flip.  Take off when the internal temp is around 145.

When I cook them in a skillet or CI griddle, I pound them to an even thickness and slice in half length wise to make a thinner breast filet. When I grill them on the egg I pound to an even thickness and grill direct, raised grate at around 400. ;;)

Never used Chef Prudhommes magic, but I have blackened a fair number of dishes using side burner on my gasser. For fish, it is finished right in the CI skillet, for chicken, it is blackened in the CI skillet, then moved to baking pan/broiler tray in a 350 oven for maybe 5 minutes. Never done it in the egg, seems like too much trouble to get a 350 stable egg for 5 minutes of cooking, and the blackening pretty much negates any smoke flavour. Let us know how it goes. Might just have to try it someday. 

I agree with nolaegghead. CI is the way to go. Besides you can't argue with a guy from New Orleans about blackened recipes! I prefer Prudhomme's Red Fish magic over the steak magic for chicken.  And like Skiddymarker, I use the old gasser side burnner. I normally drizzle a little Raspberry Honey Mustard over the top. I'm making myself hungry just talking about it.