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| Grilled Chicken 1
4 Chicken breasts; boned & skin removed
Cajun seasoning
Pam for grill |
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Spray Pam on grill - Heat grill. Wash breasts thoroughly, and dry with paper towels. Put a piece of plastic wrap on cutting board and place chicken breasts on wrap. Place a piece of wrap on top of breasts. Using a meat pounding mallet (a cleaned rubber mallet works fine) pound breasts until they are all at a uniform thickness. Sprinkle seasoning on each side of breast and rub in slightly. Put on hot grill baste 2 or 3 times with sauce while cooking. Grill until thermometer places in breast sideways reads 160ºF. or until done (when meat is no longer springy to the touch). Serve with hot BBQ sauce and a glass of your favorite white wine. About 190 calories with sauce Recipe by: Max Mitchell Posted to MasterCook Digest V1 #339 by "Max H. Mitchell" <mmitch-fay@worldnet.att.net> on Nov 12, 1997
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