1 tablespoon olive oil
2 teaspoons fresh rosemary, minced
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
4 skinless chicken cutlets, pounded to 1/8" thick (I used chicken tenders)
Grill the chicken, turning once, for 8 minutes, or until no longer pink and the juices run clear.
When I arrived at our local grocery store, they were almost out of chicken. I was shocked! All they had was a package of cut up chicken pieces and one lonely package of chicken tenders. That seems to be a problem I am running into more and more. Stores are just not ordering enough stock.
I didn't have time to go to another store, so I settled for the chicken tenders. It turned out perfect. The chicken was full of flavor without being spicy. I will be making this recipe again!
Stop back by on Tuesday, for my
Tuesday's Tips & Tricks post.
Enter my Giveaway for your chance to win the
Joy Bauer's Food Cures Book!
Visit my friends blogs!
You will love Bo and his blog, Bo's Bowl. Not only does he host great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner, She also has a great Giveaway on her blog! Stop by and check it out. You'll be happy you did!