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Plain Grilled Chicken
Contributed by: Robert J. Burns
Boneless chicken breasts, about 1 per person (skinless or with skin)
Olive oil or vegetable oil
Soak chicken breasts in salt water about 30 minutes. Pat dry. Put the chicken breasts in a bowl and toss with salt, pepper and olive oil until they are lightly covered with oil.
Grill for about seven minutes per side until completely done.
These also are good on a George Foreman grill.
For blackened chicken, try Cajun seasoning instead of salt and pepper.
(This recipe was contributed as part of a "Cook of the Week" feature.)