Simply grilled Chicken Breasts

Salt, lemon pepper.. I keep it simple

When I bake chicken breast I like to put lemon pepper on it and squeeze a lemon in the pan. I really like lemon chicken

Pounding it out to make it a uniform thickness is a great tip. I usually dust them with seasoned flour, brown them in a pan, and finish them in the oven. If you want to be fancy, while the breasts are resting, sauté some shallots in the same pan, then deglaze with a little white wine, add a little chicken stock and lemon juice, then stir in a little butter and reduce it a bit to make a pretty tasty pan gravy.

Lemon juice, Paul Prudhomme's poultry magic, a few shakes of LA Red Dot Hot, black pepper, and a little garlic powder

50/50 Dale's and Italian dressing.

hammer with mallet until quite thin. top with

A strange concoction of:
salt, black pepper, red pepper, white pepper, tony's, lite italian dressing, honey mustard, worchestershire sauce, sweet baby ray's