Chickenorturkeybreastlunchmeat Recipes

Steps:

• Cut chicken into cubes.
• Put the raw cubes into a food processor and pulse until it is small bits (*not mush).
• Add egg whites, salt and pepper.
• Add any other seasonings desired.
• Line a small loaf pan with foil and oil it.
• Pack meat into loaf pan.
• (At this point I sometimes add fresh ground black pepper or cayenne for peppered chicken, dry rub for BBQ is also great.).
• Bake in 325-350°F oven until done.
• Time depends on size of loaf pan and thickness of meat.
• Cool.
• Refrigerate for a couple of hours before slicing (if possible).

Steps:

• Pound chicken to flatten.
• Sprinkle salt and pepper on each.
• Dip into beaten eggs and then coat with bread crumbs.
• In a large skillet, heat oil over medium heat.
• Saute garlic until golden and then discard.
• Place chicken in skillet and brown on both sides, cooking about 5 minutes on each side, or until chicken is fork tender.
• Cooking time will vary depending on how thick your chicken is.

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Steps:

• Preheat the oven to 450 degrees (230 degrees C).
• Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
• While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
• Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
• Add about 1/2 inch of water to the bottom of the baking dish.
• Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
• Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.