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Success... tender, juicy boneless chix breasts!!!

Thanks for the input in a thread below... with your help I made some damn good chix bresat sandwichs for lunch..[p]Pounded them to 1/2 inch, dustred with Dizzy Dust... on the egg @ 400F for about 6-7 min (went by polder temp of 165)....[p]Let them rest for a few minutes.. slapped on a bun with some BBQ sauce....[p]Excellent! N0 more tough chix breasts!
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