| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home3 |
1 |
servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter or margarine; (optional) |
| 8 |
|
Boneless; skinless chicken |
|
|
; breasts |
| 1 |
tb |
+ 1 tsp. Paul Prudhomme's Poultry Magic |
INSTRUCTIONS
Directions: Heat a heavy griddle or skillet over medium heat. Melt the
unsalted butter in a separate sauce pan. Coat each chicken breast
lightly in the melted butter (optional). Remove each breast and
sprinkle with 1/2 tsp. of seasoning. Lay the chicken on a hot griddle
or skillet surface. Continue to turn chicken every minute or so,
until the chicken is a bronze color. Lightly drizzle chicken, while
cooking, with 1/2 T. melted butter. Desired temperature internally
for chicken is 165 degrees..
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Converted by MM_Buster v2.0l.
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