Chicken breast cold cuts make a great sandwich, but geez at $5.99/lb it can get really pricey really quickly. My solution is to make my own when boneless, skinless chicken breast is on sale for $1.99 -$2.99/lb here in New York State. Quite the savings, right? But guess what? You not only save money but you get to season your chicken the way YOU like!
Here's a recipe for baked chicken breast I found at GIMME SOME OVEN that I really love for making cold cuts. The brining keeps the chicken moist and the seasoning is just enough to make your lunch meat exciting. ENJOY!
- 4-5 boneless, skinless chicken breasts
- 1tbsp each salted butter (melted) and olive oil
- 1 handful table salt for brine
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
Add chicken to a clean bowl and coat all sides with butter/oil mix. Combine kosher salt, pepper, garlic, onion and paprika and rub chicken on all sides with the mix until all pieces show a uniform color.
Heat oven or air fryer to 450 and place chicken in your tray of choice. I use my air fryer basket on the bake setting, but any toaster oven or full size oven will work equally well. Bake at 450 for at least 15 minutes, at which point test with instant read thermometer for 165 F. Add a few extra minutes if under.
Once you're sure all pieces are cooked, remove from heat and tent loosely with foil for 10-15 minutes. Sharpen/hone your knife before slicing once chicken has cooled. Go slow, letting the blade do the work.
Will the slices be as thin as store-bought cold cuts? No.
Will they be as pretty as store-bought cold cuts? No.
Will they give you the start to a reeeeeally healthy chicken sandwich featuring YOUR personalized flavor pallet? YES! YES! YES!
Blessed be... and happy cooking!