So this isn’t a full meal recipe, but more of a start of something that can be used in many ways. A lot of times I will look in the freezer and just grab some meat and think, what can I do with this. This is what happened the other day. We’ve had weeks of rainy cold weather lately and the other night when the sun finally came out, I decided I needed to grill something. I often start out grabbing spices and seeing what happens.
I love to use my mortar and pestle to grind and mix herbs. there is something fulfilling about it, almost like a mad scientist. So I came up with this spice combo added it to chicken and grilled it up. It has a wonderful flavor that can be used in many ways. I’ve used the chicken in salads, with pasta and sauce, and even just plain. It’s very versatile.
1 Tbsp Rosemary
1 Tbsp Onion Powder/
1/2 Tbsp granulated garlic
1 tsp salt
I take boneless skinless breasts that I have cut into 1″ thick tenders. I have found the size doesn’t matter much, what’s important is that it’s consistent so everything will cook at the same rate.
I coat the tenders in the spice rub, making sure it’s well coated, then I sprinkle parmesan cheese over the whole thing, pressing it into the chicken, Then I flip it over and do the same to the other side.
Then it’s off to the grill. I always cook my chicken on low for about 20 minutes, flipping it over once about 1/2 through. It’s amazing that the coating stays on, but somehow it does. What you end up with is a breaded chicken tender that is crispy on the outside and juicy throughout, Delish!