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roasted chicken breast

October 26, 2007
  • split chicken breasts, with skin and bones
  • olive oil
  • salt & pepper

Heat oven to 350. Rinse chicken in cold water, then pat dry. Rub the skin with olive oil, then season with salt and pepper. Bake chicken skin side up in a roasting pan for 45 minutes. Allow to cool, then remove skin and bones. Slice lengthwise for sandwiches.  I take all the leftover pieces that are too small for slicing and cut them up for use in recipes that call for cooked chicken. One of the large family size packages of chicken usually yields about 3 pounds of sandwich slices and a pound or so of cubed chicken.

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