This is so easy.
It’s best if you marinate the chicken, but you don’t have to. I’ll post something about marinating chicken.
You will need:
- One boneless, skinless chicken breast
- Marinade (if you like)
Here’s what you do:
- Have the chicken ready. If the breast is really big and thick, tenderize it: Take a big sheet of plastic wrap, put the breast on one half and fold the other half over. Beat the shit out of it with something, anything sturdy – a pot, doesn’t matter – until it gets a little skinnier. This makes it taste a little better.
- Get the George out and don’t forget to put the little black plastic drip tray thingy under the front of it to catch the juices. Plug him in; heats up quickly.
- Open George up and notice, top and bottom are both black cooking surfaces. Spray both with Pam, so your chicken doesn’t stick. If your breast is now too big, you can trim it.
- Put the breast on the bottom and close it.
- This will literally take 5 minutes or so to cook, because you are cooking from both sides. Goo drops into the drip pan thingy.
- Chicken is done when you cut into it with a knife, and the meat is not pink but white.
Now you have chicken for wraps, salads and quesodillas. One breast could last you a couple of days.