//Written by Francisca Gomez//
I love chicken – in salads, soups, as a main course and in sandwiches –, but it’s the kind of ingredients that can always do with some extra flavor. Add lemon and a variety of spices, and your chicken will taste better than ever before. Before you know, you’ll be using it to make your salads, sandwiches, and dinners a lot more interesting and tangy. Don’t worry about reheating the chicken, as the lemon will preserve the chicken’s juiciness. Just make sure you save the juice (which also happens to make for an excellent salad dressing) when storing the chicken for later.
|Prep Time||15 Minutes the day before|
|Cook Time||50 Minutes|
|Total Time||1 Hour 5 Minutes|
1 tray of chicken breasts (5-7 breasts)
Suggested spices: garlic, oregano, rosemary, chili powder, etc.
1 tablespoon oil (vegetable or olive oil)
1. In a small bowl mix 1½ tablespoons of salt, pepper and spices to taste.
2. Juice the lemons, and get rid of the seeds (Tip: before squeezing, roll each lemon over a smooth surface for about 10 seconds. Use a juicer if you have one, or thoroughly squeeze with the help of a fork).
3. Wash the chicken breasts and cut off as much fat as possible. Use paper towels to dry them (Tip: the chicken is dry enough when the paper towel starts to stick to the chicken).
4. Put the chicken breasts, salt, and spice mix in a plastic bag.
5. Shake the bag for a few seconds then seal it, getting rid of as much air as possible.
6. Pound the chicken breasts for a few minutes, trying to reach every inch of every breast. Don’t worry if the chicken breasts break apart. The more you pound, the softer the cooked chicken will be.
7. Open the bag again and pour in the lemon juice.
8. Store the bag in the refrigerator overnight.
9. The next day, pour a tablespoon of oil over an oven dish and spread all over the surface with a paper towel.
10. Spread out the chicken breasts on the dish and pour the lemon juice over them.
11. Set the oven to 350° Fahrenheit and immediately put the dish in the oven.
12. Cook the chicken until it is completely white, starting to become golden around the edges. To test if it is cooked, remove one breast from the oven and cut it with a knife. If the juice that is released is pink, the chicken is not ready. This takes about 50 minutes.
13. Serve the chicken with a side of salad, rice, etc. You can store it with the juices, for up to 5 days in the refrigerator.