Chicken Breasts
Chicken is great to have on hand. Add it as meat to a sandwich or wrap, add it to the top of a salad, add it to soups - it is versatile and when prepared ahead of time and frozen - you can have chicken available anytime.
I buy my chicken at the Bethesda Farmer's Market. There is a meat guy there on Saturday's only and he sells some amazing chicken breasts. I have to do a big of work when I get them home to remove the excess fat and trim off the tenderloins, but it is worth it.
For this simple recipe you will need:
Chicken breasts - fat removed and tenderloins removed. I generally bake the breasts and freeze the raw tenderloins for my husband for when he makes his famous chicken curry.
Toppings of your choice can include:
- Lemon Juice
- Lime Juice
- Mrs. Dash or another herb sprinkle
- Dijon Mustard and Garlic Spread
- Plain
- or any other topping of your choice
Spray Pam or lightly smear the bottom of a pan with extra virgin olive oil. I generally put aluminum foil on the bottom of my pan first.
Place breasts in the pan and cover, smear or sprinkle the topping of your choice. I bake about 18 breasts in a single day, then I don't have to do it again for a month, so I will do a variety of flavors.
Bake at 350 for 25 minutes. This time/temp combination creates a chicken breast that is not overdone, is juicy on the inside and is a great addition to any meal.
These are Lemon Pepper Breasts
Be sure to let the breasts rest at least 15 - 20 minutes before cutting into them. I generally let mine rest at least 30 minutes, then freeze them whole without cutting. If you cut into them too early (while they are still hot) all of the juice runs out of them and they quickly become dry. I take them out of the freezer a day before I want to eat/consume them. I reheat by cutting into desired thickness of slices and reheating in a pan. Or, I will add them to an already hot dish (like soup), or just slice them cold and reheat just a little before adding to a salad.
