When sautéing or grilling chicken breasts the difficulty lies in the proper amount of time to apply heat. One end of the breast is rather thicker than the other. So the thinner end over cooks while the thicker end is still a little underdone. The simple solution is to bring the overall thickness into harmony.
Place your boneless, skinless chicken breast between two pieces of plastic wrap, or simply put it into a plastic bag. Take your mallet and pound the thicker end down to about one half inch thickness. Repeat with the rest of your chicken breasts. Now they will cook evenly without half of it drying out.
At this point some recipes call for a marinade. Any flavor packed liquid to soak the meat for about one hour. Asian marinades are quite popular when grilling. Mix together some teriyaki sauce, soy sauce, crushed garlic, grated ginger, brown sugar, hot sauce, lime juice, 5 spice powder and anything else you feel might please the family.
Place the marinade in a plastic bag with the chicken breasts and as you close the bag squeeze out as much of the air as you can. Massage the sauce into the breasts. Allow to marinade for no more than one hour.
Pre heat your grill and be sure to oil the grate so the meat won’t stick. Remove meat from the bag and grill over medium heat for about 4 minutes per side. When grilling the first side turn the breast 90 degrees halfway through the grilling to give you that nice diamond grill marking. After you remove the breasts from the marinade you may want to bring the liquid to a boil and then brush it on the meat after the first turn.
Serve with a garnish chopped green onion and a side of rice. Enjoy!