In keeping with the Herbes de Provence theme from the last post, here is an exceptionally simple chicken recipe. To ensure chicken is evenly-cooked & to lesson cooking time, cut each chicken breast in half (slicing parallel to the surface of the cutting board) so that each piece is approximately 1/4 inch thick.
2 large chicken breasts, each cut in half horizontally
1 tbls olive oil
1 tbls Herbes de Provence (more or less, to taste)
salt & pepper to taste
Preheat grill to medium. While grill is heating, brush chicken breasts with olive oil on 1 side. Sprinkle liberally with Herbes de Provence. Spray grill surface generously with nonstick spray. Place chicken breasts on grill, herbed side down. Brush top side of breasts with olive oil & sprinkle with Herbes de Provence. Close grill lid, and cook for 2-3 minutes, or until underside of chicken is golden brown. Flip chicken over, re-spraying grill grates if necessary. Cook an additional 2 minutes or so. Check for doneness: Chicken should be white on inside, and a sharp knife should easily pierce thickest part of chicken. Do not overcook. Remove chicken from heat & season with salt & pepper, if desired. You can also cook the chicken on the stovetop with the same ingredients.
I enjoyed this chicken on its own with a salad & some grilled veggies. My husband liked the chicken sliced over pasta. Any leftovers would be great for most any recipe calling for cooked chicken, as the spices are flavorful, yet mild. I think it would be great in a chicken salad or a chicken pot pie.
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