- 2 Large boneless skinless chicken breasts, thawed
- Paul Prudhomme's Poultry Magic seasoning
- 2 Tbsp olive oil
- 2 tbsp butter
Trim any remaining fat, or otherwise icky stuff off chicken breasts, rinse and pat dry with paper towels. Place each chicken breast in a large ziplock bag. Pound the hell out of the chicken breasts with a tenderizing mallet until they are no more than 1/2 inch thick. Remove from bags and sprinkle generously with Poultry Magic seasoning.
Heat olive oil and butter in a large non stick skillet over medium high heat. Add seasoned chicken breasts to hot skillet and cook, turning ocassionally for about 20 minutes or until done.
Slice cooked chicken breasts into thin strips. Add hot penne pasta to a pasta bowl, add some four cheese sauce, top with some chicken strips, then sprinkle with fresh chopped basil (basil optional). Serve immediately.