Riker's Chicken
1 gallon Zip-loc Freezer bag
Extra Virgin Olive Oil (Can't have enough Extra Virgin in the house IMO)
Soy Sauce (I use low-sodium)
Fresh Coarse ground Black Pepper
Boneless Skinless Chicken Breasts (Amount desired)
Place breasts in freezer bag and pour in a generous amount of oil (almost enough to completely cover your meat), drizzle in soy sauce (probably about a 1/2 cup, I just eyeball it), top with pepper (maybe a 1/2 Tablespoon eyeball it again), seal bag being sure to get all or most of the air out, work the bag a bit to mix things up, and place in shallow pan (so all the meat can lay flat) and refridgerate overnight. In the morning work the bag to re-blend everything and place, flipped, on pan back in fridge. That evening cook in desired manner.
I usually place it on a cookie sheet grind a bit more fresh pepper on the top and bake it at 350 for 30 minutes or until it reaches 145 degrees, you can also grill it.
|
