Line up your weekday chicks on Sunday

This isn't a strategy on dating (at least not for me), it's about planning to start off the week with chicken ready to use. However, this cooking technique is easy and consistant even if you're just cooking for one meal. The technique is a pan roast because you start cooking in a pan, then finish cooking in the oven (roasting). What this does is sears the outside of the meat to lock in the juice, then finishes cooking the middle. This technique can be used on pork and beef as well.

I'll do this on Sunday night with 3-5 chicken breast which I probably found on sale at HEB. This loads up my refridgerator with lean protein for at least the next couple days lunch and dinner. I've found that the chicken heats up well again and doesn't dry out too much in the reheating.

Ingredients:
- Boneless chicken breast (how ever many you can put in the pan or need to cook), usually 3 breast for a little over a pound
- seasoning you want to use, enough to coat the chicken
- 1-3 tbl EV (extra virgin olive oil)

You can start off with the chicken breast seasoned different ways. Make sure they get some seasoning on them, both sides please. If you're going to use the chicken for different types of food, a more basic flavor might be better. Here's a couple different ways to season:
- An off the shelf season salt, mixed blend, Tony C's, or Head Country rub
- If you want it pretty plain, go with salt and pepper
- Equal parts low sodium soy and orange juice
- Few tbls of fresh herbs(basil, thyme, or rosemary) with salt, pepper and about 1-2 tbls EV. (Extra Virgin Olive Oil)
- Half a lemon juiced, 1-2 cloves of smashed garlic, 1-2 tbls EV, salt and pepper.

Let the seasoning chill with chicks for maybe 20-30 minutes in the refridge, I wouldn't go more than an hour or two, especially if there's an acid involved like lemon juice.

Heat the oven to 350 degree F. If you don't have a pan that can go from the stove to the oven, put a oven proof dish in the oven.

Heat pan on the stove on med-high and pour enough EV to coat the bottom of the pan. A "coat" means enough to have some on the entire bottom but not so much it sloshes around. You'll need a big enough pan for the chicken to make contact with the bottom without too much crowding. My 10" pan can handle 3 chicken breast, 12" holds 4-5. A pan with at least medium thickness would be better than a thin bottomed pan. What can I say, I like pans with a little junk in their trunk to get this crunk.

When the oil just starts to smoke, take the chicken and slowly set into the pan moving it on the bottom of the pan just a little after putting down. If you have a wet marinade, let the excess drip off before putting the pan unless you enjoy that popping feeling on your arms. Let chicken cook for 3-5 minutes, until brown. Then flip to the other side and cook for 2-5 minutes until browned. Congrats, the pan part is done.

If your pan can go into the oven, move it to the middle rack. Otherwise, move the chicken into the oven proof dish. Leave in the oven for 12 minutes. Pull out of the oven. Remember, the handle is now hot unlike when it's used on the stove. I'm speaking from experience here. Congrats, the roast part is done.

I'll usually eat one for dinner the night I cook and use the rest for lunches or dinners towards the start of a week for a healthy start. Chop up the chicken and throw it on top of romaine with tomatoes and whatever else you like on salad. Eat it by itself with some steam rice. Dice it up, throw it into a pan on medium heat with some bbq sauce and serve on a hamburger bun. Or you can slice it up, heat it with some sauteed sliced onions and peppers and serve on a whole wheat pita or tortilla.

This same recipe can be used for a dinner with friends or maybe just one very special friend. I don't have pan sauces mastered but I've used the pan flavors left from the chicken to make a sauce to serve with the chicken. Add some steamed or sauteed veggies and steamed rice or baked sweet potato to complete the meal. You'll have guest happy and feeling healthy.

Stay tuned for my next post on Asian pastry roulette.