4 chicken breasts
1 tsp. rosemary
1 tsp. garlic powder
2 tsp. montreal chicken seasonings
1 tsp. parsley
Mix spices together and coat chicken with spices. Cook in pan coated with a little oil or no stick spray, cooking and flipping till chicken is done, until juices run clear.
*This makes great sandwiches on hoagie rolls. For us, this recipe serves 6-8 as the breasts are usually large, and I cut in 1/2.
The meat can be frozen to be used at a later time. Or freeze spices in a seperate ziploc bag and then the chicken in a ziploc, and then keep the two bags together, to make fresh the day you want to serve.
0 comments:
Post a Comment