Inspired by the July 2010 issue Cooking Light Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing, at least these directions --"1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside."
Only I used Penzeys California Style Seasoned Pepper and Smoky 4/S Special Seasoned Sea Salt. (I almost grabbed the Chili Con Carne and I think that would be a great less fiery substitute from the straight chili powder next time.)
My original intent was to make this salad, and I will eventually. However, comfort food combinations were needed that night (cheesy rice and green beans).
I liked the idea of using a package of Costco boneless chicken breasts, my meat hammer, grill pan and a great combination of Penzeys spices to cook up some chicken. Easy-peasy. And yummy!
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