I had a quart of marinade left from when I did the Lana's Grilled Chicken recipe. Did not want to waste, so I poached some chicken breasts in it for sandwiches. I put 5 big ol' boneless, skinless breasts in the bottom of a pan just big enough to hold the breasts and poured the marinade over. Added a bit more water to almost cover the breasts. Brought to a boil then turned down to barely simmering. Cooked about 30 mins on this low, low heat, no lid. Watched it like a hawk.
At the 20 mins, meat was up to 155º so upped the heat a tiny bit and let them go for another 10 minutes. They were delicious. The flavor carried nicely through the meat and the slices were moist and not greasy. Very good in sandwiches and salads-- or plain!
Now, the marinade left from THIS batch of chicken, I used it also. Last night I took two bunches of ribboned Lacinato Kale, 3 cans of rinsed garbanzo beans and the marinade, dumped all in a pan, adding a bit more water to balance the salt and smoked paprika for additional flavor. Boy, oh BOY, is that soup good. I
And I used ALL of that marinade.
At the 20 mins, meat was up to 155º so upped the heat a tiny bit and let them go for another 10 minutes. They were delicious. The flavor carried nicely through the meat and the slices were moist and not greasy. Very good in sandwiches and salads-- or plain!
Now, the marinade left from THIS batch of chicken, I used it also. Last night I took two bunches of ribboned Lacinato Kale, 3 cans of rinsed garbanzo beans and the marinade, dumped all in a pan, adding a bit more water to balance the salt and smoked paprika for additional flavor. Boy, oh BOY, is that soup good. I
And I used ALL of that marinade.