Simple Boneless Chicken Breasts

Cornfed

I'm sure that this post will not provide any ground-breaking inspiration, but I just have to post it. I just did chicken breasts direct for the second time this week. The seasonings were salt, Montreal Chicken, and this mix called Knossos Aromatic Herbs and Spices that my brother brought me back from his recent trip to Crete. I topped this off with some French's yellow mustard and grilled direct on Mr. Eggy.[p]Man oh man, twice in a row I swear these have been some of the best chicken breasts I've ever had. The flavor combination is so simple, yet simply outstanding. Also, I think the mustard crusts a little to allow the chicken to cook to a level of doneness without drying out. From what I can tell, the Greek seasoning consists simply of rosemary, oregano, and thyme, but I swear, if I can't duplicate this taste with those individual seasonings when I run out of the mix, I'm going to swim to Crete to get some more...[p]Later,
Cornfed

Char-Woody

Cornfed, I told my wiffy several hours ago..tomorrow its chicken..You have a way of expression that makes me taste buds dance in in me mouth. I happen to have some Greek Seasoning in the spice rack. And some bannana peppers to grill along side em. Off to the freezer..!!
C~W[p]

Cornfed

Char-Woody,[p]Excellent! Those banana peppers sound like a nice compliment, too.[p]All this talk of chicken has made me hungry. Fortunately, I saved some this evening for leftovers...[p]Later,
Cornfed