good ol' smashed chicken breasts last night

RRP · February 2007

Everytime I fix these I smack my head and say why don't I fix these more often?! I'm talking about skinless chicken breats flattened in a plastic bag with a hammer and then marinated for 2 hours in zesty Italian salad dressing. I then egged them direct at 450 at 4/4/1 with the last 1 being the time I placed a slice of Havarti cheese on to melt. Served with some favorite mustard on an onion bun and those were fit for a king!

Unknown · February 2007

RRP, hey, this is another fast and easy lunch recipe to add to my recipe notebook. Thanks.

Celtic Wolf · February 2007

RRP,[p] Want something even better.. http://www.spiedie.com/products.htm

BlueSmoke · February 2007

Chuck/Tx,
Skirt steak is another quick-n-easy. Marinate the morning of the cook (you only need a couple hours marination), slap it on the grill at 350, flip after 6 minutes, cook for another 6 minutes. Slice cross-grain and serve.[p]For ease of handling, I cut each piece into squares about 3 inches long and marinate in a ziploc bag. Yesterday my marinade was Korean-style: 2 ounces of soy sauce, 2 tablespoons sesame oil, 2 teaspoons sugar, 3 green onions chopped coarse, and 3 cloves garlic. After slicing it, I served it as filling for lettuce wraps, with julienne carrots and turnip, onion strips, and cilantro sprigs on the side.[p]Best wishes to the wife: joint replacement ain't no fun at all.[p]Ken[p]

Unknown · February 2007

BlueSmoke, thanks for this info. I'm printing out and keeping all these recipes.

good ol' smashed chicken breasts last night

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