I imagine that most home cooks have marinated meat at some point in their home cooking career. So, if you’re looking for a new or trendy marinade, go to your search bar and type “new trendy marinade”.
This post is just for fun.
I’ve mentioned this before but I feel the need to repeat it…what’s up with the monstrous chicken breasts?! When did this happen?
I’ve seen lap dogs that are smaller than the chicken breasts I find at my local grocery store. I’m not saying it’s a bad thing, it’s just that, well…
The good thing is that these mammoth chicken breasts still tastes like chicken but it’s weird…weird, I tell ya’!
Back in old days…hmm, maybe 20 years ago, if I wanted to filet a chicken breast I would simply lay the breast on a cutting board and slice it in half, horizontally. Simple enough. But these pterodactyl sized chicken breasts nowadays are so large that I find myself slicing it twice, instead of once. I make a horizontal cut near the top and another cut near the bottom of the breast.
I really didn’t intend on ranting about gargantuan chicken breasts. It’s just that it’s so…weird.
Let’s make a simple marinade for a big breasted bird.
Italian Marinade for Chicken
Oh, let’s add a little olive oil…
Cut the chicken breast horizontally to ½” thickness.
Pour the marinade over the chicken. Place the chicken and marinade in a plastic storage bag and refrigerate for at least two hours, but no more than twelve hours.
Remove the chicken from the marinade. Prepare the chicken as you wish…bake, grill, pan fry, or roast.
Here’s a little secret: The marinade does not have to be discarded. If you bring the marinade to a rolling boil in a pot for a few minutes it will be perfectly safe to use. After it has boiled, bacteria will have been killed and you can safely use it for sauces or basting.