Getting Started with the Ingredients
- Boneless chicken breast(s)
- Ziploc Freezer Bags (optional)
- McCormick Grill Mates “Montreal Chicken” seasoning
- Butter (fat-free parkay spray) or cooking oil
The Actual cooking
- Using corning ware or some other oven-safe material, lightly coat the container with butter before putting the chicken in
- Lightly coat the top of the chicken with butter or oil
- Apply as much “Montreal” seasoning as you prefer
- Turn oven to BROIL (no pre-heating necessary – unless it is an electric oven, in which case only allow enough time for broiler to become adequately heated)
- Depending on the thickness of the chicken cook on one side, then remove, turn, repeat basting/seasoning, and cook on the other side… I typically do 8min and 6min
Note: Since it is cheaper to buy in bulk I recommend freezing the breasts and thawing each individually as needed; depending on the size of your appetite and the brand of chicken you can often cut the breasts in half to multiply your store of meat (do this before freezing, obviously). This can make a $10-20 purchase last a very long time.
Using the broiler in your oven saves time and mess – it cooks somewhat faster than a grill and you do not have to marinate the meat or take other precautions in order to prevent the seasoning from sloughing off into the grill. Every oven and every broiler is a little different so it takes a little trial and error to get a ?feel? for the time you should use in order to keep from over/under-cooking, especially with steaks. The 10-15 minutes time necessary to finish broiling is usually spent preparing whatever vegetable(s) or bread I am having that night; I often go with something simple like a baked potato (oven or microwave) or boiled corn on the cob.