George Foreman Grill Recipes

Ingredients:

4 chicken breast halves, boneless/skinless
1/2 cup egg substitute OR 2 large eggs
3/4 cup yellow cornmeal
1/2 teaspoon lemon pepper
1/4 teaspoon cayenne pepper
Dash of salt, if desired
1/4 cup grated fat-free Parmesan cheese
2 tablespoons lime juice

Directions:

Rinse and drain the chicken breasts. Place one at a time in a large zipper-lock plastic bag. Leaving the bag unzipped, use a meat mallet to pound the chicken to 1/3 to 1/4 inch thick. Repeat with each remaining breast. (This can be done ahead of time and the chicken stored in the refrigerator in the sealed bag.)

Set two shallow bowls or pie plates on the counter. Place the egg substitute in one bowl and the cornmeal mixed with the lemon pepper, red pepper, salt, and cheese in the other bowl. Rub the chicken with the lime juice. Dip one piece of chicken at a time in the egg substitute and then coat evenly with the cornmeal mixture. If you have time, place on a wire rack to dry out a little.

Make sure the grill is very hot. Spray the grill fairly heavily with vegetable oil cooking spray, then place the chicken on the grill and spray the top of each piece lightly. Cook for 8 to 15 minutes, turning as desired, until the chicken is tender and lightly browned.

Serve with salsa if desired.

Serves: 4