Friday, July 12, 2013

Ranch Chicken Cutlets

I will have to admit. This chicken would be fabulous breaded and pan fried, but it was AMAZING on the grill! I think the trick was pounding it out (so it was even) and then it cooked quickly. 

Dethaw some chicken breasts.

Lay chicken on top of wax paper and season both sides with dry ranch dressing powder and some Cajun seasoning.

Lay another piece of wax paper on top and pound chicken (with flat side of meat tenderizer) until the thickness is even. 

Grill (about 5 mins on each side) and then slice up to put over salad or in pasta or plain. 

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