5 or 6 chicken breasts (boneless, skinless)
olive oil, for sautéing (regular or extra virgin)

SPICES:

Hot Shot black & red pepper blend (McCormick)
Grill Creations Italian herb seasoning (Durkee)
Grind 'n Grill zesty lemon seasoning (Weber seafood and chicken)
crushed red pepper (McCormick)
Natures Seasons seasoning blend (Morton's)
instant parley flakes (Sauer's)
Grill Mates roasted garlic & herb (McCormick)
lemon pepper with zest of lemon (Lawry's)

Thaw chicken (if frozen) then cut fat off and slice chicken breasts into 1-inch strips. Sprinkle each strip lightly or a little more with each spice. Sprinkle the McCormick-roasted herb and garlic, and the Lawry's lemon pepper generously (you should be able to see all spices on the chicken strips, and the chicken should be covered entirely with spices).

Heat your oil (careful not to burn it) and cook until done. If you have cooked the chicken until the outside is done but are not sure if the inside is thoroughly cooked, use a meat thermometer or just stick your plate of cooked chicken strips in microwave for 2 minutes. This should only be done after you cook the chicken well and is not a substitute for completely cooking chicken in pan. You should always cook chicken thoroughly - WELL DONE! (not medium rare or medium well).

Submitted by: Rachel