Go-to chicken breast
Eat Simple, Live Good
This is my go-to recipe for chicken breasts, it doesn't take long at all to prepare and you have chicken you can use as deli meat, in a soup, on its own with some rice..etc. Just season it , wait a bit, and pop it in the oven.
The idea for this started when I was shopping for food I can make beforehand to take to work and realized that making sandwiches with the average components at a grocery store would result in a sub-par sandwich that comes out to around $2.00+ with airy thin loaf bread, 3-4 slices of less than appetizing deli-meat, and whatever cheap cheese I can get that is not American cheese(I love the stuff but only in things that are melty). We can do better than that. Deli-meat is expensive yet chicken is cheap and versatile. If i can buy those big grocery store packs of chicken and make it ahead of time I have a plentiful source of protein suitable to a variety of meals.
Seasoning beforehand and strict oven temp control ensures you have chicken breast that is tender and juicy.
Cost Breakdown-Boneless skinless chicken breast is usually a steady $1.99 a pound. This was 2.44 Pounds so overall with tax it comes out to around $5, at a pretty generous 6 servings that comes out to .84 cents a serving!
Ingredients
Boneless, Skinless Chicken Breast
Seasoning(Go wild, I used all seasoning, salt&pepper, sometimes garlic and onion powder.Sometimes Chili and cumin. Sometimes lemon zest. Sometimes tumeric. Sometimes all of them at once, your only limit is what you like and dislike.)
Oil to keep it from sticking to the pan (I used nonstick spray.)
That's it.
Step 1- Open the package, season the chicken on both sides let it sit for about 15 minutes. This will not only let the seasoning and salt contact the chicken better but also bring the temperature closer to even when it goes into the oven.
Step 2-Put the chicken breast on the baking pan after it has been coated and pop it in the oven at 400 degrees Fahrenheit or 204 Celsius. Let it cook for about 25 minutes and then check on it, it is done usually around 30-35 minutes but don't take these directions as definite. Mine were done at around 35 minutes and I used a digital thermometer(not necessary but highly suggested. Especially if you have trouble with chicken and by the time it's done there are multiple cuts and stabs into it after the juices have long ran out.)
Step 3-Remove from the oven and let it cool, cover with saran wrap and put it into the fridge.
Step 4-The next day or so it should cool enough to carve into thin slices. Since it had time to cool after cooking whole it takes on a very manageable texture to cut into thin(ish) slices with minimal juice loss.
It is done! Now it is ready to be used in anything from sandwiches to stir fries and anything in between.
This is my go-to recipe for chicken breasts, it doesn't take long at all to prepare and you have chicken you can use as deli meat, in a soup, on its own with some rice..etc. Just season it , wait a bit, and pop it in the oven.
The idea for this started when I was shopping for food I can make beforehand to take to work and realized that making sandwiches with the average components at a grocery store would result in a sub-par sandwich that comes out to around $2.00+ with airy thin loaf bread, 3-4 slices of less than appetizing deli-meat, and whatever cheap cheese I can get that is not American cheese(I love the stuff but only in things that are melty). We can do better than that. Deli-meat is expensive yet chicken is cheap and versatile. If i can buy those big grocery store packs of chicken and make it ahead of time I have a plentiful source of protein suitable to a variety of meals.
Seasoning beforehand and strict oven temp control ensures you have chicken breast that is tender and juicy.
Cost Breakdown-Boneless skinless chicken breast is usually a steady $1.99 a pound. This was 2.44 Pounds so overall with tax it comes out to around $5, at a pretty generous 6 servings that comes out to .84 cents a serving!
Ingredients
Boneless, Skinless Chicken Breast
Seasoning(Go wild, I used all seasoning, salt&pepper, sometimes garlic and onion powder.Sometimes Chili and cumin. Sometimes lemon zest. Sometimes tumeric. Sometimes all of them at once, your only limit is what you like and dislike.)
Oil to keep it from sticking to the pan (I used nonstick spray.)
That's it.
Step 1- Open the package, season the chicken on both sides let it sit for about 15 minutes. This will not only let the seasoning and salt contact the chicken better but also bring the temperature closer to even when it goes into the oven.
Step 2-Put the chicken breast on the baking pan after it has been coated and pop it in the oven at 400 degrees Fahrenheit or 204 Celsius. Let it cook for about 25 minutes and then check on it, it is done usually around 30-35 minutes but don't take these directions as definite. Mine were done at around 35 minutes and I used a digital thermometer(not necessary but highly suggested. Especially if you have trouble with chicken and by the time it's done there are multiple cuts and stabs into it after the juices have long ran out.)
Step 3-Remove from the oven and let it cool, cover with saran wrap and put it into the fridge.
Step 4-The next day or so it should cool enough to carve into thin slices. Since it had time to cool after cooking whole it takes on a very manageable texture to cut into thin(ish) slices with minimal juice loss.
It is done! Now it is ready to be used in anything from sandwiches to stir fries and anything in between.
