The best dang chicken! Period

MickeyT

Howdy all![p]I have been putting off posting this recipe until I was sure it was as good as I thought. After 5 cooks I can say that all that have tried it agree. This is quite simple as well (which is why it works for me I guess).[p]I am a big fan of bonless chicken breasts and I cook them quite often. While my wheels were turning one evening I decided that I needed to beat the heck out of a chicken breast to see what happened. So I got out my meat tenderizer and whacked it a few times.[p]Chicken all over the place was the result. I stopped and put the breast in a Ziplok bag and whacked it with the flat side of the whacker until it was probably twice the size and a whole bunch flatter. The bag contains the chicken so as not to fly all over the place. [p]I then did each one individually for the next 3. Dropped those unsightly chick breasts in a Ziplok with Paul Newmans Parmesan dressing and let them rest in the fridge for 2 hours.[p]Got the egg to blast off temps and threw em' on. No ring, no top, no nothin, just let em rip for about 3-4 minutes a side. Yep, 3-4 minutes a side. [p]I truly believe this is the best breast chicken you will ever cook.[p]I plan on attending in October (God willing). I will probably cook it there.[p]Happy eggin!![p]Mick

Butch M

MickeyT.,
This sounds great, and EASY. When you say blast off temp, how high was that?
I am with you, God willing, I plan on being in Atlanta.
Butch M

MickeyT

Butch M,[p]The 600 range is good.[p]Mick