Recipe - Peppered Cheese Chips

8 Chicken thighs; skinless,
boneless
1 teaspoon Thyme
One fourth teaspoon Garlic powder, onion salt
One fourth teaspoon White pepper, cayenne
One fourth teaspoon Black pepper
1 tablespoon Oil

1. Gently pound chicken between 2 pieces of plastic wrap or waxed paper.
Work from centre until 1/4" thick.

2. In small bowl, combine all remaining ingredients except oil. Brush
both sides of chicken with oil and coat with pepper mixture.

3. Blace chicken thighs on grill or broiler pan 46" from heat for 810
mins until no longer pink, turning once.

Per serving:
240 calories, 15g fat (56% CFF)
4 g sat.fat, 100mg chol.
200 mg sodium Contributor: "Best Chicken Cookbook" Pillsbury
Preparation Time: 00:30

Posted to recipeludigest Volume 01 Number 385 by "Cathleen"
catht@interlog.com on Dec 19, 1997