Peppered chicken

Yield: 4 Servings

Measure Ingredient
8 \N Chicken thighs; skinless, boneless
1 teaspoon Thyme
¼ teaspoon Garlic powder, onion salt
¼ teaspoon White pepper, cayenne
¼ teaspoon Black pepper
1 tablespoon Oil

1. Gently pound chicken between 2 pieces of plastic wrap or waxed paper.

Work from centre until ¼" thick.

2. In small bowl, combine all remaining ingredients except oil. Brush both sides of chicken with oil and coat with pepper mixture.

3. Blace chicken thighs on grill or broiler pan 4-6" from heat for 8-10 mins until no longer pink, turning once.

Per serving:

240 calories, 15g fat (56% CFF) 4 g sat.fat, 100mg chol.

200 mg sodium Contributor: "Best Chicken Cookbook" Pillsbury Preparation Time: 00:30

Posted to recipelu-digest Volume 01 Number 385 by "Cathleen" <catht@...> on Dec 19, 1997

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