Thursday, October 15, 2009

Broiled Boneless Chicken Escabeche p. 669

Ingredients: chicken, vinaigrette.

I was amazed at how easy and fast this recipe was. Faster than the 20 minutes Mark Bittman estimated. I like to buy the big packages of frozen chicken breasts from Sam’s. They are so handy to have around. I pulled out some breasts to defrost and started looking for an easy recipe. This has to be the easiest.

I rinsed off my chicken breasts from their defrosting juices and dried them. Then rub them with a little olive oil and broil 3-4 minutes per side until cooked. Then take your prepared vinaigrette, whether is store bought, the Roasted Garlic Vinaigarette as suggested, or another dressing of your choosing, and cover the chicken.

You can serve immediately, or let it sit in the vinaigrette for a few hours or days in the fridge. I served almost immediately (well, they sat for about 10 minutes while I roasted my asparagus) and then served. Total preparation time, under 15 minutes.

No comments:

Post a Comment