:: Pan Roasted {or Grilled} Chicken with Roasted Garlic Salt Marinade

  

Christopher Baker (Image Credit: Realsimple.com)

 

3 chicken breasts {or as many as you need for your family }
Lawry’s Roasted Garlic Marinade
White Vinegar
To make chicken breasts thinner cut them in half horizontally before you cook them. The portion seems right this way {no waste} and they cook faster! *Bonus* So instead of 3 chicken breasts, you have 6 pieces. After cutting the chicken sprinkle each piece liberally with the Lawry’s Roasted Garlic Salt. Place them all in a casserole dish or other shallow bowl and pour enough vinegar over them to nearly cover them. Place the dish in the fridge for about 20 to 30 minutes. You can on a flat top grill {or griddle}. It would also be terrific on the grill or in a George Foreman grill, anything that will let the outside of the chicken get to caramelize. Pour a little olive oil on the flat top griddle before placing the chicken. Let cook until the chicken easily lifts off the grill on its own. Then, it is time to flip it. (Thanks Wholesome Mommy :: by the Centsible Sawyer)