2
Place the chicken breast side down on top of the vegetables (this will help keep the meat moist during cooking) and season with salt and pepper.
On a flat
surface place a chicken breast, cover with a piece of plastic wrap and pound gently until the chicken is evenly thick, about 1/3 inch thick.
Place the chicken breasts skin - sides down on the grill, and cook, flipping once, until they have reached the internal temperature of 165º, 8 minutes on each side.
Carefully place the chicken breasts in the pan, cooking them for 2 - 3 minutes on each side, until they are golden and browned but not cooked all the way through (they'll finish up in the oven).
Place chicken breasts in the bottom of a greased 7 quart slow cooker.
Heat the grill pan and
place chicken breast on grill.
Place chicken breasts on top of sauce.
Prepare the chicken breasts:
Place the chicken breasts on a cutting board and cover with plastic wrap.
Place chicken breasts and salsa in a crockpot, and cook on low for about 4 - 6 hours, or until chicken is cooked through and shreds easily with a fork.
In a bowl,
place chicken breasts and pour in salad dressing.
Oil grill grate,
place chicken breasts on grate, and cook about 5 - 7 minutes per side.
Place the chicken breasts in the bowl and cover with the yogurt mixture.
Every time
I place a chicken breast in a hot pan or grill, I radically misjudge the cooking time.
Place the chicken breasts in the skillet and cook for 4 to 5 minutes until golden brown.
Place the chicken breasts in the prepared baking dish, covering with all the yogurt mixture, and then topping with the grated cheese.
Place the chicken breasts in a resealable plastic bag and fill with the World Harbors Jerk Marinade to coat and place in the fridge for 2 - 24 hours