Make a brine of 1/4 cup salt, 1/4 cup sugar, and 1
quart of water. Cut chicken breasts
horizontally to make them about 1/2 inch thick, freeze the leftovers for
another meal. Soak chicken for 1
hour. Rinse. Preheat grill pan, and coat with 1 T olive
oil. (panini pan, cast iron skillet, non-stick skillet, even a waffle iron will
work in a pinch) season chicken to taste with herbs of your choice (garlic, rosemary,
sage, or Italian seasoning are options) and grill chicken breasts until no
longer pink. (about 4 minutes per side).
If desired, these can be made into chicken sandwiches.
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