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Grilled Asian Chicken

Reviewed: Nov. 4, 2009
I registered just so I could rate this recipe. This was just SO, SO good! It was so quick and so easy, you almost can't believe it came out this well. I used a foil-covered griddle pan on my stove top to cook the chicken, and when it was the colour I wanted on the outside, I covered the top with more foil and took it off the heat so it would gently steam until done. Delicious! It was moist and juicy on the inside and slightly crisp on the outside. Best chicken breasts EVER!! I sliced them paper thin and used them in a salad. I used pickled ginger and canola oil because it was all I had, but it worked wonderfully. My husband declared that we'll be having this twice a week from now on!
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