Pounded Grilled Chicken Breasts
Yield: 4 servings

Pounded Grilled Chicken Breasts
Yield: 4 servings

No more compalints about dry chicken breasts! These pounded breasts dipped in a simple lemon pepper sauce come out nice and tender every time. Any of your favorite herbs will do. Slice them up and serve over cool summer salads, or serve whole with a nice finishing sauce.

4 boneless, skinless chicken breasts
3-4 tablespoons olive oil
1 teaspoon lemon pepper blend
1/2 teaspoon salt

Lay one breast between two pieces of parchment paper and gently pound with the flat end of a mallet or the bottom of a wine bottle to about 1/4-inch-thick. Repeat with the other breasts.

Heat the gas, charcoal or stovetop grill to medium heat.

Pour the olive oil on a large plate and mix in the lemon pepper and salt. Lay the chicken breasts, one at a time, in the oil to coat each side.

Grill 3 minutes on each side, until browned and cooked through.

©2006 Copyright Alison Anton - All rights reserved.