I pound the breasts, spray them with PAM on both sides, sprinkle salt, pepper, lemon herb, lemon zest, and smoked paprika and saute them in a tbsp olive oil. I only cook 3 minutes on each side and put them in a container with the lid on for residual cooking. They always turn out moist and tasty! I believe the secret is not cooking them too long because it will dry them out.
03/28/2013 - 3:22pm
I would subscribe; however, the last time I did, I only got 1 issue and you never sent me any more.
03/25/2012 - 5:32pm
I like to leave them in the slower cooker all night in some of my own taco seasoning and then shred it in the morning ... we freeze what we don't eat in single servings for easy lunches, sandwiches, tacos, stews, casseroles, etc.