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Pound the chicken breasts to an even thickness, about 1/3 an inch. Place in a single layer on the prepared baking sheet and season with salt and pepper. Cover each chicken breast with barbecue ...
The baked chicken breast is ready to be served when an inserted thermometer registers 165 degrees. For boneless, skinless chicken breast: Preheat the oven to 350 degrees.
Lay the chicken breasts flat on a cutting board and carefully cut them in half horizontally using a sharp knife. Alternatively, pound them out with a meat mallet until they’re about 1/2-inch thick."
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After meeting John Kean, Jim Budros and Mike Taylor, who comprised the award-winning competition BBQ team the Barbeque Boys, [7] Malir decided to start his company: a barbeque restaurant. Malir left John Deere and teamed up with restaurant industry veteran Frank Pizzo [ 8 ] and Kean, Budros, and Taylor to found City Barbeque.
Perhaps his best-known cookbook is his 2001 James Beard Foundation award-winning Mexico: One Plate at a Time, [7] a companion to the first season of Bayless' PBS television show of the same name. [8] At least one other of his cookbooks, Mexican Everyday (2005), provides recipes that directly tie into the show.