Grilled or Seared Chicken

Grilled or Seared Chicken
from the kitchen of Ellen
  • 4 skinned and boned chicken breasts
  • canola oil
  • salt and pepper
  • sweet mesquite seasoning or Paul Prudhomme’s Poultry Magic
  • Gallon Freezer Ziploc bag
  • meat tenderizer, or back of skillet
  • chicken as necessary.  Slice into cutlets, by laying chicken breast smooth side up on cutting board.  Hold one hand on top of chicken and carefully slice chicken in half horizontally to yield 2 pieces.  Each cutlet should be 1/4 to 1/2 inch thick.  Treat all breasts in similar manner.  
  • 4 cutlets in Ziploc and pound with Meat Tenderizer or back of skillet until uniform  thickness.  Place on rimmed baking sheet and repeat with remaining chicken.
  • cutlets with canola oil, and season as desired.  Flip and repeat.  
Cooking options:
  • Pan Sear:
    • Heat 2 tbs oil in 12 inch skillet over medium high heat until just smoking.  Add chicken and cook until light brown on both sides, about 10 minutes total.  Internal temperature should be 165.
  • BBQ:
    • Place breasts on preheated BBQ over medium flame.  Cook about 4 minutes each side, to achieve an internal temperature of 165.


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