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Make-ahead Chicken – from Diane
Here is one suggestion that I use not only for
office working but for having handy food in general. It does take some
ahead prep time, but if you do it on a weekend, you are set for that week.
Of course this is only good if you like chicken. I get a package of 8 or
so good quality skinless boneless chicken breasts and split it so it’s
the 2 halves. Then I pound them with a meat mallet till about 1/4 thick.
I season them with whatever comes to mind that day.. Could be garlic, salt,
pepper, oregano, Lowry’s seasoned salt, Montreal chicken seasoning.. Whatever...
then I heat some olive oil and fry the breasts about 6 minutes on each
side. When they are browned, and cooked inside I take them out of
the oil and do the next batch till all 16 halves are done. These keep really
well all week, and I would take a few with me wherever I go. I also
would keep a variety of toppings.
If you have a microwave available you could do the following variations