We stopped buying lunch meat cold turkey when I was paying $10.00 a pound for nitrite free. I decided that just a little effort on my part could save quite a bit of money being as we make 4-6 sandwiches at my house per day. Making my own also allows me to put whatever I want in it, which includes a list of things which I recognize, and basically very little else to be honest. The flavor is so rich after being marinated that you won’t need much more in a sandwich or salad like this recipe.
Ingredients:
2 lb(s) boneless skinless split chicken breasts
3 garlic clove(s) -- crushed
2 lime juice -- squeeze juice from limes into marinade
1/4 cup(s) olive oil
1/4 cup(s) soy sauce
Directions
1. Put chicken into a ziplock bag, lay flat, and pound with a meat pounder until approx. 1/2-3/4” thick all over. Use something else sturdy if you do not have a meat pounder.
2. Lay chicken in 13 x 9 baking dish, cover with garlic, lime juice, olive oil and soy sauce. Pick pieces up with a fork and turn over twice to blend marinade ingredients.
3. Cover dish with tin foil and place in refrigerator to marinate all day or all night, or even just a few hours. Heat oven to 350 degrees. Bake covered for up to one hour, and check after 45 min. with meat thermometer. Done when center of thickest part is 160 degrees.
4. Remove from oven and place meat on cutting board. Cover with tin foil tent and rest 10 min. Slice thin and store in baking juices in a covered container. Chicken Salad Recipe
Here’s another way to flavor it!ROSEMARY MARINADE:
Place chicken tenders in baking dish, pat dry and sprinkle with salt and steak seasoning or pepper on both sides. Mix equal parts flour and panko in a dish, roll each tender in flour mixture, then return to baking dish. Squeeze fresh lemon juice over all. Place fresh sprigs of rosemary all around or sprinkle dry, and then marinate as long as you like. To cook, heat oil to medium in sturdy skillet and cook tenders for 2 1/2 minutes on each side.
OTL 2011
