1)Use one fresh boneless skinless split chicken breast and cut into two equal pieces.
2)Place each piece on a cutting board and pound flat to about 1/2" even thickness (I place a gallon size ziploc bag on top before I pound out using a rolling pin)
3)Combine 1T olive oil, 1/4 tsp paprika, 1/2 tsp lemon juice and 1/4 tsp garlic powder in a gallon ziploc bag. Place chicken inside and shake to coat. For more flavor, use above amounts for only one piece of chicken and then repeat for the second piece.
4)Grill chicken until cooked through. I use a small George Foreman grill which cooks both sides in minutes.
Note: I read online a while ago(I don't remember what site) that the safe temperature for chicken is over 170 degrees for high-risk people (like children, or elderly or pregnant women). However the chicken will be more tender and juicy if you stop cooking at 165 degrees if you don't have those higher-risk worries.
2)Place each piece on a cutting board and pound flat to about 1/2" even thickness (I place a gallon size ziploc bag on top before I pound out using a rolling pin)
3)Combine 1T olive oil, 1/4 tsp paprika, 1/2 tsp lemon juice and 1/4 tsp garlic powder in a gallon ziploc bag. Place chicken inside and shake to coat. For more flavor, use above amounts for only one piece of chicken and then repeat for the second piece.
4)Grill chicken until cooked through. I use a small George Foreman grill which cooks both sides in minutes.
Note: I read online a while ago(I don't remember what site) that the safe temperature for chicken is over 170 degrees for high-risk people (like children, or elderly or pregnant women). However the chicken will be more tender and juicy if you stop cooking at 165 degrees if you don't have those higher-risk worries.
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