There are two things that surprise me about chicken:
- How expensive it is considering how many chickens there seem to be in the world. Because whenever they show a chicken farm on the news it looks like a billion chickens running about – and shouldn’t that much supply bring the price down?
- How difficult chicken can be to cook it without some part of it drying out.
I can’t do anything about the cost, but the drying out part I’ve got handled. This is my go-to way of cooking a chicken breast, and I do this all the time. And while I show you three things to do with it once cooked – the possibilities are endless. In fact my wife Kelly loves it when I grill some chicken, slice it and put it in a container in the fridge. Then when she wants a quick healthy bite or snack – it’s as simple as opening the fridge door. In fact, that makes an excellent point: once you get set up to cook a chicken breast or two, why not throw a couple extra on. Then slice and stick ‘em in the fridge and they’re ready for anything – including just snacking.
Pesto Pasta with Grilled Chicken