Tuesday, October 7, 2008
This is a staple for lunch around here. I'll make several days' worth at one time, slice it, and keep it in the fridge to toss on top of big lunchtime salads. It's easy and delicious! I can kind of tell you how to make it, but I don't have an exact recipe. It only takes about 15 minutes from start to finish.
boneless skinless chicken breast
extra virgin olive oil
salt-free herbal seasoning blend (I use "all purpose seasoning" from the Simply Organic line of spices, but any mix will work)
pinch of sea salt
Heat the broiler, line a baking sheet with foil, and position a rack over the pan.
Remove the tenders from the breasts and thinly slice them. You can slice the breasts into 2 or 3 slices depending on how thin you like them.
Take a small bowl and glug some olive oil into it. Add a pinch of salt and enough dried herbs to make a thick paste. Drag the breast slices and tenders through the herb paste and coat both sides.
Place the chicken on the rack and broil for 8 minutes on one side. It will cook completely through and the side facing up with get a crust.
Remove from oven, let cool, slice, and store.