4 Tbsp. melted unsalted butter or oil of your choice
8 boneless, skinless, breast halves (about 3 oz. each) about ½" - ¾" thick (you may pound the breast a little to even out the thickness). Best if near room temperature.
1 Tbsp. plus 1 tsp. Chef Paul Prudhomme's Poultry Magic or Meat Magic or Barbecue Magic or any of your favorite season blends.
Heat heavy griddle or skillet to about 350 degree F over medium to high heat or use an electric skillet.
When griddle or skillet is heated, lightly coat each chicken breast half (both sides) with melted butter or oil. With chicken in your hand, sprinkle the oiled breast evenly with about ½ tsp. of your Magic Seasoning Blend and place the seasoned side down in the hot skillet. Then, season top side of the breast.
Cook chicken until underside is bronze in color, 2-3 minutes (watch and you will see the white line coming up the sides as the chicken cooks; when the line is about half way up the thickness, the chicken is ready to be turned). Cook until done, 2-3 minutes more. Serve immediately; allowing 2 breast halves per person. Do not overcook! Chicken should be very juicy. Note: Any of the Magic Seasoning Blends will work well.