I’m genetically designed to hate lunch meat. There’s been so much discussion in my life about the qualities required for edible lunchmeat, my sister Amelia just doesn’t eat sandwiches at all any more. Some lunch meat is wet, some is to dry, anything coming prepackaged is frightening. And when Rocke’s Butcher Shop moved across the river to Morton, I think my family just stopped buying lunch meat all together. So my husband puts it on the grocery list every week. And nearly every week I ignore it. Finally he inquired, what’s your quarrel with lunch meat? And I had to sheepishly admit to my squeamishness at the deli counter.
The problem is, I’m guilty of overcomplicating things. And home preparing lunch meat, just really should not be high on my priority list. I’ve already had to remind myself that kindergarten lunchboxes are not a competition, and even though I’m trying to love the earth and all, a pre-packaged yogurt won’t single-handedly destroy the environment. Plus if I die, killing myself over preparing beautiful, green lunches, where does that get us? In a burst of inspiration after making the Chicken Stuffed with Spinach, Mozzarella, and Pine Nuts [1], I realized I already had the perfect easy lunch meat recipe in my repertoire. This is super easy, and nearly impossible to mess up. Braising the chicken in a bit of chicken broth leaves the chicken tender – even after refrigeration. The other great use for this style chicken is dinner for the children. So much healthier than a chicken nugget, yet just as fast from the fridge. Last night our grownup dinner wasn’t ready until 7:15, so the kids had dinner at the kid table. These sliced up braised chicken breasts, grapes, and a brownie for dessert. Done, done, and off to bed with you!
So my new plan? Make several of these up each week, throw them in the refrigerator, then use them as needed. This is my husband’s sandwich, you can tell because of the mayonnaise. If you’re using tomatoes, don’t forget to lightly sprinkle them with sea salt! It makes such a difference. Mandy Looney once told me, “When you’re making a sandwich for your husband, you have to make an effort to make it look pretty. Use the curly green leaf lettuce.” Of course Mandy also told me to always put lipstick on before my husband came home from work, which I promptly ignored ; ) I’m currently having a torrid love affair with coarse ground dijon mustard. I highly recommend it on everything straight down to hot dogs. It just adds a little something extra, don’t you think?
Braised Chicken Breasts Recipe
4 skinless boneless chicken breasts
kosher salt
fresh ground pepper
paprika
olive oil
3/4 c. chicken broth
Preheat oven to 350. Trim any fat or tough parts from the chicken breasts, then sprinkle them with kosher salt, pepper, and paprika, always in that order. In a heavy-bottomed braising dish or saute pan, add just a drizzle of olive oil then heat over medium high. Add chicken breasts, browning on the first side for 5 minutes, turn then the second side about 4 minutes. Add chicken broth, then cover with a tight fitting lid or aluminum foil. Bake in oven 15 minutes, then remove to a cutting board to rest. Slice at an angle and serve!
Happy Eating!