Sometimes hard remember how prepare bird flesh, just stare and glistening mound, wonder. Therefore here = notes re boneless, skinless chicken. Three ways.
Hank & Willie’s Balsamic. This has morphed into: in a large Ziploc freezer bag, place two fat cloves of garlic (unpeeled OK), a big pinch of salt, a big pinch of dried rosemary, and a glug of olive oil. Seal up the bag and bash it all up with a rolling pin. Slip in six boneless, skinless chicken breasts. Seal up the bag and squoosh it all around so the chicken is coated in garlickyness. Marinate for the day or for an hour or for however long you have. Heat oven to 450. Lightly oil a giant cast-iron skillet and place the chicken therein, in a single layer. Bake for 15 minutes. Flip. Bake for ten minutes more. It is usually done by this time. Check by a health department-approved method such as thermometer, cut ‘n’ peek, or general vibe. Drizzle generously with balsamic vinegar. Extra credit: on the stove, sizzle up the vinegar with the chicken drippings so it gets all syrupy.
We eat this on Catherine‘s Greek salad. That is not a link to a salad recipe, but to something about bras. I described her perfect salad to the best of my best ability in the picture. Actually, I am sure the kale is incorrect. However, the chèvre is absolutely correct. I know because the master herself handed me the cheese.
This chicken is also great in a mango-Veganaise-lettuce wrap or other ladies who lunch with their gay-seeming husbands moment.
Chicken = maybe 1g CHO in vinegar.
Aleppo Pepper chicken marinated in yogurt, threaded on to skewers, grilled. Joe uses the real Epicurious recipe for this, thanks to the diabetes friends who told us about it. This recipe involves a great deal of slippery chicken handling (cutting and skewering), so you’ll probably want someone else to make it for you.
Eat with grilled zucchini, colorful peppers, red onions.
Chicken = 1g CHO in absorbed yogurt.
Get one jar of tikka masala sauce. It is the cream of mushroom soup of our generation. Dump this over a bunch of boneless, skinless chicken breasts and leave in a slow cooker (set to low) for 3 – 8 hours. Serve on cauliflower rice or basmati or a combination of the two.
You can even make this with rock hard frozen breasts. No lie. For a madcap twist, use korma sauce instead.
Chicken = 5g CHO in adhered sauce, more g CHO if more saucy.
That is all
Indoors, outdoors, slow. Enough.