Grilled Chicken Breasts

• 10 boneless chicken breast halves with skin, about 6 ounces each
• Olive oil
• Salt and p

Remove the tenderloins from the chicken breasts and reserve for another purpose. With a sharp knife, trim the breasts of extraneous fat, leaving the skin intact. Place the breasts between two sheets of plastic wrap or waxed paper and flatten them a bit with a mallet or meat pounder.

Lay the breasts on a baking sheet and drizzle with a little olive oil. Season the chicken breasts on both