I can’t be the only one who was asking herself a few days ago – “why don’t I broil things more often??”. Perhaps I was interrogating myself because we have battled several not so fun colds and viruses over the past few weeks and my energy and motivation to cook has been a bit depleted. So I was thinking of quick ways to get some healthy food on the table and stashed in the fridge.
That broiler is a beautiful thing. It made such quick work of the chicken breasts I fished out of the freezer and dressed up simply with lemon juice and salt and pepper. They stayed moist and tender even 2 days later when the remnants were used to make Gabe a ricotta & roasted tomato chicken sandwich for his work lunch (good wife star inserted here).
I think you can never go wrong having some cooked chicken in the fridge. Shred it for chicken salad, douse it in ketchup for your toddlers, put a slice of cheese on top and stuff it into a roll with some spicy mustard – or top it with fresh ricotta and slow roasted tomatoes you stumbled upon in a cool store in park slope…either which way Matty will eat it. Heckle and Jeckle? Depends on what day you catch them on. But I can guarantee ketchup will be involved.
- chicken breasts
- 1 lemon for every 2 breasts
- salt and pepper
- Adjust rack to highest shelf and heat broiler to high. Line a baking sheet with aluminum foil and rub a little olive oil down the center where you will place the chicken to help avoid sticking.
- Lay the chicken on the cutting board. There is a thick end and thin end – I make a 45 degree angled cut starting slightly above the middle in the thick part and ending in the thinner part. I am trying to make two more equal sized pieces. You can skip this part and nothing bad will happen, I promise. i just like this serving size better.
- Place onto sheet, squeeze juice of lemon over the chicken – if you have a super juicy lemon like I did, 1 will do the job for the 6 slices of chicken I had. In general, I purchase the 3 pack of organic chicken breast and use 2 lemons for that. Generously salt and pepper the little beauties.
- Into oven on top shelf – turn on light so you can keep an eye on the action. It took 4 minutes for the top to start getting a few golden spots on them. Pull tray out, use tongs to flip them over, salt and pepper again, and slide back in. 4 minutes on this side. Pull out and let rest for 5 minutes.
- Cut into one and see if it is cooked through. Depending on the size of the breast and the nuances of your broiler, you may need to pop them in for another minute or so.