| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Chicken, Dinner |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts; boned & without skin |
| 2 |
c |
Mitch's BBQ sauce; heated |
|
|
Cajun seasoning |
|
|
Pam for grill |
INSTRUCTIONS
1. Spray Pam on grill - Heat grill
2. Wash breasts thoroughly, and dry with paper towels.
3. Put a piece of plastic wrap on cutting board and place chicken breasts
on wrap. Place a piece of wrap on top of breasts.
4. Using a meat pounding mallet (a cleaned rubber mallet works fine) pound
breasts until they are all at a uniform thickness.
5. Sprinkle seasoning on each side of breast and rub in slightly.
6. Put on hot grill baste 2 or 3 times with sauce while cooking. Grill
until thermometer places in breast sideways reads 160°F or until done (when
meat is no longer springy to the touch).
7. 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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