GRILL CHICKEN RESTAURANT RECIPES

Steps:

• Prepare the salad with the lettuce, onions, and tomato wedges. Set in the fridge while you cook the chicken.
• Place the chicken breast on indoor or outdoor grill and cook one side, about 5 or 6 minutes. The temperature is about 400° on an outside grill.
• Turn over and brush with butter. Sprinkle 2 seasonings on it and continue cooking until just done; no longer, or it will dry out.
• Remove from heat and lay on cutting board. & Let sit a few minutes for the juices to redistribute.
• Now, cut the chicken breast on an angle in strips and place on cold salad while still warm. (Refer to picture.)
• Garnish with the shredded cheese and then a small amount of your favorite salad dressing. I like either ranch or 1000 Island on mine. Top with croutons & real bacon bits.
• Enjoy!

Steps:

• Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
• On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
• In shallow dish, combine olive oil and melted butter.
• Dip chicken into butter mixture; coat with crumb mixture.
• Tightly roll up and secure with wooden toothpicks, if needed.
• Cut into 1-inch-thick pieces; thread onto metal skewer.
• Remove wooden picks.
• Repeat with remaining chicken.
• To grill; Place skewers on lightly greased grid over medium hot coals.
• Cover and grill for 5 minutes per side or until chicken is cooked through.
• Note: To reduce fat and calories, substitute 1/4 cup buttermilk for the butter/oil mixture.