2 tsp onion powder
1/4 tsp ground savoury
1 tsp flour
pinch of cayenne
mixed ground pepper
Put in a plastic bag, add a breast and shake to coat. Leave first one in and add the second, then shake. The third and shake. That's all I had and it worked great for me, everything was evenly coated. I found if I put all three in the bag at once they don't coat evenly. Brush with oil and put on the BBQ over heat for two minutes. Then turn them over off the heat and let them roast for 25-30 minutes total cooking time. My BBQ reads about 450F when I'm doing chicken.
1 egg yolk
1/3 cup oil half olive/half canola
Add the oil to the egg yolk 1 teaspoon at a time, emulsifying it as you go. That way you're sure not to break it by adding too much oil.
1/2 tsp salt
2 cloves garlic, minced
dash Worcestershire Sauce
few drops fish sauce or an anchovy if you have one
2 tbsp lemon juice - add half then taste
1 cup croutons - alpine bread makes terrific croutons for this salad - toast and fry in olive oil
1/2 cup fresh grated parmesan - never buy the grated stuff
Add enough lemon juice to give it a nice tang but don't make it sour! Toss the lettuce in the dressing then add the parmesan to the salad and toss. Finally, add the croutons and toss.
The chicken was delicious and the salad was top notch. I'm finally getting the right amount of salt in things.