BASIC GRILLED CHICKEN

BONELESS CHICKEN BREAST CUTLETS
SALT & PEPPER
OLIVE OIL

The chicken cutlets you use are very important. When you buy the cutlets that say thin sliced, they are so thin that sometimes you can practically see right through them. These are not my favorite. Also, if you buy a regular boneless chicken breast, they are way too thick. You will need to slice them lengthwise in half and then pound them to tenderize. Here's a trick. If you ask the butcher at your local store they may cut them and pound them for you. It will save you a whole lot of work at home. I found "The Fresh Market" in Montvale, NJ.  It's fantastic!! Every Tuesday, they have a chicken sale!! The boneless chicken breast are on sale and so are the beautiful sliced cutlets! They are cut and pounded in the perfect thickness. 

Put chicken, olive oil, salt and pepper into a zip lock bag and coat the chicken evenly with the oil olive, salt and pepper.  That's it, you are ready to grill.  If you are feeling adventurous, you can add other herbs or flavors that you like into the bag, but remember, if you ARE adding your favorite herbs, refrigerate at least 6 and up to 24 hours for the best flavor before you grill. It's that easy!! 

Take them out of the refrigerator and let them sit for a bit to get the chill out. Grill over a medium flame about 5-7 minutes on each side depending on the thickness and until cooked through.

It is very helpful to make a bunch for during the week. Slice them up and put them on top of salads, make sandwiches, a panini, or throw it into a quick quesadilla or top with one of my yummy pestos.