There is time management wisdom in doing the same task repeatedly at one time – one mess – many uses in the future. It reminds me of squirrels gathering nuts for the winter ahead.
Today I was a bit of squirrel. I went to Sprouts and purchased 2 packages of skinned chicken breasts which give me 8 large breasts – $15.00 total. By the time I was done, I had 15-3oz ziplock bags of sliced chicken for the freezer, 1-2cup bag of shredded chicken for a soup, stew or chili in the future and two breasts for the grill later in the week. Not bad for less than $20.00.
There are many ways to cook chicken and use this principle but here is my broiler version.
Lemon Broiled Chicken
2013-10-12 13:40:14
An easy way to prepare chicken
Prep Time
35 min
Ingredients
- 6 Chicken Breasts
- 1 Lemon
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Tbsp Garlic Salt
- 1 Tbsp Lemon Pepper
Instructions
- Heat oven to Broil (high)
- Line bottom of broiler pan with foil
- Spray top broiler pan with nonstick spray
- Mix seasonings in bowl.
- Trim fat, etc from breasts (don't throw away - place in water in a pan, boil, cover and simmer until tender. Then drain through colander and cool until chicken can be removed from these remnant pieces)
- Place chicken breasts on prepped pan. Squeeze one half of lemon on top and sprinkle with seasonings.
- Broil for 15 - 20 minutes (golden brown) Remove from oven carefully - the juices are starting to collect in the bottom and you don't want to get burned.
- Turn over. Squeeze other half of lemon on top and season.
- Broil for 15 - 20 minutes (golden brown) Test for doneness by cutting through a piece.
- Let cool and slice into portion control bags and place freezer Ziplock.
Notes
- Provides 15-3 oz Ziplock bags and 1-2cup shredded chicken.
- Note: You can always just throw away the trimmings but my grandma taught me to utilize as much of an ingredient as possible.
Adapted from Pillsbury Cookbook - 1980
Adapted from Pillsbury Cookbook - 1980
Deliciously Inspired http://www.deliciouslyinspired.com/
