In article . com>,
"tsr3" > wrote:

> Cat--I like to bake boneless, skinless chicken breasts, with a sauce
> made up of 1/2 honey and 1/2 spicy brown mustard (it is also good on
> boneless, butterflied pork chops--not sure if your husband can eat
> these, though).
>
> Also, steamed green beans, sprinkled with lemon juice and Italian
> Seasoning (or Mexican Seasoning) are really good.--r3
>

I've been grilling them in the Hamilton grill. ;-) For the first time in
my life, I've been able to enjoy BS chicken breasts! It cooks fast (it's
like a Foreman grill) and keeps them moist.

I dreged some in some plain yellow mustard the other day and sprinkled
them with sesame seeds. They were fantastic. I often grill up a 5 lb.
bag at a time (I get the frozen ones since they are usually cheaper) and
keep them in a bowl in the 'frige. Chilled and sliced thin, they are
wonderful on salads or the thin strips can also be added to steamed
fresh or fresh frozen veggies. Dredging them in just about any salad
dressing (Italian works well!) adds a lot of flavor too.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson