Painless Chicken

This almost isn’t even a recipe, but it tastes great and we use it all the time. Good on its own, and fantastic as a sandwich. They key is to cook it so once the chicken is done, pull it off. Overcooked, dried chicken would kill this easy recipe.

Note, we’re cooking for 2 these days, so volume can be expanded as needed.

Future Note on volume

Since we’re cooking for 2, and the origin of this site was to carry on some of our favorite recipes to our children, it actually  makes sense that this new round of recipes would apply to college students cooking for themselves and not a big group. So we now have a new focus and energy for these postings. While both girls are currently in dorms, in the near future they may find some recipes that will apply more directly to their needs. So hopefully, they will still be able to cook up a huge pot of spaghetti sauce like we did for years, or crank out a sandwich for lunch.

Ingredients

1 chicken breast, cut horizontal so two, flat pieces are made.

Olive oil or grill

Montreal Grill Chicken GRINDER

Sliced Colby/Jack cheese. We buy sandwich slices, but you can buy it in chunks.

Directions

In a skillet over medium high heat, bring olive oil to temp, toss in sliced chicken breast and season one side with the grinder. Cook 3 to 4 minutes and flip. Cook 3 to 4 more minutes. Place slice of Colby/Jack on top until it begins to melt.

On a grill, just toss it on, season and flip. Then hit it with the cheese in the last minute.

The key here is the Montreal seasoning. It contains a perfect blend of herbs and spices. We used the regular chicken grill ‘shaker’ for years, and it’s good, but the new grinder version does make a fresh difference. It’s the only ingredient other than the cheese, and it’ll make you look like a master chef.

Just DON’T over cook the chicken.

Serve with a veggie.

Sandwich suggestions

Don has put this on everything from a fresh Italian sub roll, to two slices of 5-grain, and even a hamburger bun. Better than any fast food restaurant by far. Add a little mayo and romaine lettuce to bring it home.

Seasoning note:

The Montreal grill seasonings are great. But, they do have a fair amount of salt in them. And over time Don has found that the salt and the herbs separate…the salt being heavier. So before applying, he shakes the grinder or shaker on it’s side to distribute the ingredients. Doing this every time keeps things mixed up.