Title: Broiled Chicken Breasts
Categories: Poultry Main
Yield: 4 Servings
| 2 | x | WHOLE CHICKEN BREASTS, SPLIT |
| 2 | ts | SEASONED SALT |
| 1/8 | ts | PEPPER |
| | | GLAZE, YOUR CHOICE (SAUCES) |
PLACE SKINNED AND SPLIT CHICKEN BREASTS IN IN BROILER PAN OR JELLY-ROLL
PAN. WITH FLESH SIDE DOWN. SPRINKLE HALF THE SALT AND PEPPER ON THE CHICKEN
BREASTS. BROIL 4 OR 5 INCHES FROM HEAT FOR 20 MINUTES. TURN CHICKEN OVER,
SPRINKLE EACH BREAST WITH REMAINING SALT AND PEPPER. BRUSH WITH A GLAZE OF
YOUR CHOICE. CONTINUE TO BROIL FOR 15 TO 20 MINUTES MORE OR UNTIL CHICKEN
IS TENDER. NOTE: CHICKEN MAY BE BROILED WITH SKIN ON.