GP’s delicious Southwesterny Chicken

29 May

Wednesday night is the night I go out and play with yarn along with a bunch of my friends. GP is in charge of dinner on Wednesday, and we often have frozen pizza, because we love pizza. But a few weeks ago, GP cooked us a nice meal. Not only did he cook this meal, he made up the recipe himself, and it was delicious!

Here’s how it happened. I called GP and told him to make dinner. I gave him 2 ways to cook chicken, told him we had cornbread mix in the pantry and corn on the counter (on the cob). I got home just as he was putting the chicken on the grill and the cornbread was already in the oven. So I made the corn and cut up a fresh pineapple. All in all it was a very yellow meal, but also very tasty!

Without further ado, here’s GP’s delicious Southwesterny Chicken

Ingredients:
boneless skinless chicken breast, 1 per person or so
bread crumbs (1/2 cup or so)
salt (couple shakes)
pepper (couple shakes)
crushed red pepper flakes (1/8 tsp if you don’t do hot, more if you do!)
lemon juice

Here’s what you do:
Combine the dry ingredients in a shallow bowl. I like hot food, so I would put about a half tsp red pepper flakes in there. Put chicken in the bowl and lightly coat. You’re not going for heavily breaded here, just a nice thin coat for flavor. Spritz with lemon juice. Put chicken on preheated Foreman grill and cook! Alternatively, put it in the oven on 350o until it is cooked through.

Serve with whatever sides you like; you’re meal doesn’t have to be monochromatic like ours was!

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