As the Livestrong site notes, boneless chicken breasts are high in protein and lean in calories. Chicken has no carbs and is rich in vitamin B-3, vitamin B-6, phosphorus, and selenium.
Most people are familiar with fried chicken. Unfortunately, the addition of breading adds carbs, and deep frying adds fat. But frying on the griddle provides a healthier alternative to deep-frying.
Your ingredients include four boneless, skinless chicken breasts, a little olive oil to coat the griddle, and a dry rub to taste. For a hot, western-style dry rub, use garlic powder, onion powder, chili powder, cayenne pepper, and paprika pepper. A milder alternative would consist of garlic powder and a combination of Italian herbs and spices.
The first step is to wrap your chicken breasts in wax paper and pound them flatter with a meat mallet.
Next, you should coat in the dry rub.
Apply the olive oil to the griddle and heat on high. When the griddle is hot enough, lay down the coated chicken breasts with tongs. Cook four to five minutes on each side.
When the chicken is done, it can be served in a number of ways. You can chop the chicken up and use it as the meat for a hoagie sandwich, using the spreads and added veggies of your choice. Toasting the buns adds a unique crunch to the sandwich.
Alternatively, chopped chicken makes a great topping for a green salad. Use a light Italian dressing.
Griddle-cooked chicken also works as an entree. Serve with rice or a pasta dish and a side salad.
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