Okay, I've been tasked with making lunches to take to work. This saves money, I think. Anyway, this week I was lazy and did some kebab veggies on the grill and served them with rice. It was good; I froze some for next week. Tonight though I had extra chicken and wanted to make sandwiches for tomorrow. What to do? I dug through the spice cabinet and found lemon pepper. Good enough. I combined the spice mix with veggie oil then rubbed three skinless chicken breasts with it. Then I heated a small amount of veggie oil in a saute pan to sear the chicken on all sides--it locks in the juices. After each breast, I made three, was seared I put them on an oven sheet and roasted them for 20 minutes at 350. My test for doneness is a poke poke with my finger. If the chicken is firm enough then they are done; I learned this in culinary school. You can insert a thermometer and look for a temp of 160-170. I prefer 160 as they continue cooking even when out of the oven and you don't want dry chicken. Anyway, I was inspired by my grandmother's meat slicer (she slices her brisket this way and it's delicious) so I cut the breasts super thin to pile on top of bread for tomorrow. I'll probably spread a little Duke's mayo and chopped dill pickles on the bread to accompany the chicken. Serve with some salt and pepper potato chips from Trader Joe's and you have a tasty, easy lunch.
0 comments:
Post a Comment