| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
1 |
Servings |
INGREDIENTS
|
|
1 t easpoon thyme |
|
|
1/2 t easpoon paprika |
|
|
1 t easpoon basil |
|
|
1/2 t easpoon white pepper |
|
|
1/2 t easpoon onion powder |
|
|
1/4 t easpoon salt (optional) |
|
|
1/2 t easpoon cayenne pepper |
|
|
; black pepper |
|
|
1/4 t easpoon pepper |
|
|
5 skinned chicken breasts |
INSTRUCTIONS
Combine seasonings on a small plate. Roll each breast in seasonings,
coating on both sides and set it aside on a large plate. For a milder
chicken, use less seasoning on each breast. Either grill on a cast-iron
pancake griddle or barbecue, broil, or bake chicken until cooked through.
Don't overcook. Eater's Choice, A Food Lover's Guide to Lower Cholesterol,
by Doctor and Nancy Goor, 1995 Typos by Brenda Adams Posted to mc-recipe
9/11/96
Posted to MC-Recipe Digest V1 #217
Date: Thu, 12 Sep 1996 01:10:14 -0400
From: ADAMSFMLE@aol.com
A Message from our Provider:
“All suffering can be traced back to people disobeying God”