¾ Pound boneless, skinless chicken breast
¼ Cup minced onion
1/2 Teaspoon salt
½ Teaspoon dried Italian seasonings
1 Tablespoon butter
Mince the onion. Butterfly – cut horizontally in half – the chicken. You can also dice it if you’re not comfortable with a knife. Carefully light your propane stove. Preheat small frying pan over medium heat. Coat bottom of pan with butter. Put onions in pan. Move the onions to the side and add place the chicken in the pan. Sprinkle a little salt on the chicken and onions. Brow the chicken – takes about ten minutes a side. At the fifteen-minute mark, sprinkle on the Italian seasonings. After twenty minutes total cooking time, flip it and cook it for one more minute. Remove from stove, turn off burner. Cut the thicker piece of chicken in half to make sure it’s cooked all the way through. There should be no pink chicken meat.
Serve in salads
Tip: Always have a bucket of soapy water so you can clean your hands and surface.