We eat a lot of chicken around here. As you might guess if you are a frequent visitor to my blog. Chicken, in my opinion, is a perfect double duty food element.
You can easily whip up a big batch of chicken on the weekend, and stock pile it in the fridge for quick fix meals later in the week. My favorites are to use it in a soup, a salad or a pasta dish. It is so versatile that all you need to do to reinvent it is to mix the chicken with some new flavors.
I’ve come into a pretty good routine in the past year of cooking meals that do double duty. So, here’s another of my favorites.
1/4 cup fresh squeezed lemon juice
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 garlic clove, sliced
2 pounds of skinless, boneless chicken breasts
1. Mix together the marinade in a ziptop bag and place the chicken inside. Make sure that all sides of the chicken is covered before you leave it to do it’s thing in the refrigerator. Marinate it between 1-3 hours, longer than this will cause the chicken to become mushy.
2. Drain the chicken and either grill it on a hot grill for 6-7 minutes per side or cook it in a saute pan on medium high heat for the same amount of time. Make sure not to overcrowd the pan as the chicken will steam, rather than caramelize.
3. Save 1 1/2 chicken breasts to shred for the salad below.
For the second dish of the week you will need the items below. Check out the original posting of this recipe here.
1 1/2 cups cooked chicken (see above)
1 cup uncooked Israeli Couscous (or other small pasta)
1 apple diced
1/3 cup chopped walnuts
1/3 cup dried cranberries
4 tablespoons blue cheese crumbles (hey: by all means if you hate blue cheese a good substitute is feta here, or you could leave it out altogether)
1/2 loosely packed basil
1/3 cup olive oil