Grilled chicken

Yield: 4 Servings

Measure Ingredient
4 \N Chicken breasts; boned & without skin
2 cups Mitch's BBQ sauce; heated
\N \N Cajun seasoning
\N \N Pam for grill

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@...> on Nov 12, 1997

Similar recipes