A Cooking Fool

Grilled Chicken Paillard

Posted By: The Fool
Date: Saturday, January 28 2006, at 9:48 a.m.

In Response To: Creole Chicken Stew (The Fool)

This is a recipe from Emeril. A grilled lemon chickin recipe that's easy to make. 4 boneless chicken breasts 2 1/2 teaspoons lemon juice black pepper 3 tablespoons oil 1 1/2 teaspoons salt Creole seasoning Preheat grill to high and clean. Brush with oil. Pound chicken to 1/4 inch thickness. Refrigerate 5 minutes. Combine lemon juice, oil, salt, and pepper. Make any adjustments as desired. Brush each breast with 3/4 teaspoons oil and dust lightly with Creole seasoning. Place on the grill seasoned side down and season the other side. Cook until chicken is done through on medium-low heat. The Fool

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The Fool -- Saturday, January 28 2006, at 9:30 a.m.

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Message: > This is a recipe from Emeril. A grilled lemon chickin > recipe that's easy to make. > 4 boneless chicken breasts > 2 1/2 teaspoons lemon juice > black pepper > 3 tablespoons oil > 1 1/2 teaspoons salt > Creole seasoning > Preheat grill to high and clean. Brush with oil. > Pound chicken to 1/4 inch thickness. Refrigerate 5 > minutes. > Combine lemon juice, oil, salt, and pepper. Make any > adjustments as desired. Brush each breast with 3/4 > teaspoons oil and dust lightly with Creole seasoning. > Place on the grill seasoned side down and season the > other side. Cook until chicken is done through on > medium-low heat. > The Fool
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