Boneless chicken breasts (about 3 — 5 lbs.) trimmed and pounded for tenderness
5 garlic cloves, minced
1/2 cup extra virgin olive oil
Vegetable oil or olive oil for frying
Chef Prudhomme Blackened Redfish Magic — or blackened seasoning of your own
Balsamic Vinaigrette (recipe below)
Salt & pepper
Start by pouring the olive oil into a glass measuring cup. Add the garlic and place in microwave. Cook for 25 seconds twice (not 50 seconds once). You will need this for all of the different flavors. Make sure all of the chicken is dry by dabbing it with paper towels.
For garlic chicken, brush some garlic olive oil over several chicken breasts and season with the blackened seasoning. Let sit for a while, and then grill until firm, being careful not to overcook.
For barbeque chicken, brush some garlic olive oil over several chicken breasts and season with salt & pepper. Grill for several minutes on each side, until firm, being careful not to overcook. Brush with barbeque sauce when turning over.
For marinated grilled chicken, season with salt & pepper. Pour the remaining garlic olive oil mixture over the chicken. Pour some of balsamic vinaigrette (recipe below) over the chicken breasts and mix until the chicken is fully coated. Allow to marinate for at least 30 minutes, but no longer than 1 hour. Grill for several minutes on each side, until firm, being careful not to overcook.
For breaded chicken, beat egg in a dish and add a dash of water, pour some flavored bread crumbs onto a plate or tray, season chicken with some salt and pepper. Dip chicken into egg mixture and coat with bread crumbs. Fry in a frying pan with a little oil until firm, being careful not to overcook. Place on a paper towel when done and dab with paper towel to remove excess oil from the chicken.
With cooking shears or sharp knife, cut all types of chicken into bite-sized pieces and place on tray. You can add some of your favorite dipping sauces — honey mustard, extra BBQ sauce, etc.