On Sunday, July 6, 2014 5:56:28 AM UTC-4, Tommy Joe wrote:
> I am not a fan of cold cuts. I like using less processed meats for cold sandwiches. Maybe some swiss cheese, mayo, mustard, and that's it. So my question is simple. How long would you cook 2 pounds of boneless chicken breasts in the oven, and at what temperature. I don't care about marinating.. I want to cook the meat then use it over the next 5 or 6 days for making chicken breast sandwiches on a plate surrounded by sliced cucumber, blanched cold brocoli, roma tomatos, cucumbers, and avacado. I don't have a thermometer. I know this is simple stuff, but I have been using the stove top for many years, using the oven rarely, and even then only for broiling. For any forthcoming answers, thanks in advance.
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> Oh, one final question. I would prefer turkey breast for this, but believe it or not, fresh turkey breast is not as easy to find as it once was. So my final question is this: Once the meat has been fridged and cooled and it's time for cutting each day, how would you recommend I cut it? I was thinking for sandwiches, cumbersome as it sounds, it might be nicer to slice the meat lengthwise, with the uneasy sides propped up. I want the cut pieces to be large, not a bunch of thin ones. Question #3: Did I just make this more complicated than it needs to be?
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> Thanks,
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> TJ
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> TJ

I'd just do a whole fryer, skin on, in a 350 oven for about so many minutes per pound ( look at mins per pound on the package.) Oil your rack and pan first so that cleanup isn't a fearsome nightmare.
This is an easy frugal to yield all sorts of meat. I sprinkle some tarragon in the cavity, and insert some garlic gloves.