It sounds incredibly simple and quick, plus now you have a new word for your cooking vocabulary.
Chicken has become my go-to meat choice now that I’ve had two stents put in during the past five years. And I’m constantly searching for more ways to cook it, as you can see on my recipe page. I recently saw this recipe for chicken paillard and I thought, what is a paillard and is it tasty?
Finding new chicken recipes is an obsession of mine that began shortly after my 2012 angiopasty when I cut down on red meat and substituted more chicken and fish meals. So I’m always on the lookout for new chicken recipes.
Other times, I’ll be modifying recipes, like for this barbecued chicken recipe which the New York Times had on its Easy Memorial Day Menu. Not so easy if you want to get the salt, sugar and fat out.
Memorial Day weekend is the official start to the summer cook-out season, so naturally every food site and publication has been posting Memorial Day barbecue and grilling recipes. But most are loaded with salt and sugar because most prepared barbecue sauces are as well.
My quest for low-salt, low-sugar ketchup led me to try Doc’s a while back but I’ve written about how it was too spicy for my tastes. Rather than throw out the bottle, however, I’ve been saving it to use as a barbecue sauce, figuring the spiciness would work better for such usage.
Good luck with this one, I’d love some comments on how it turns out.
I regularly receive e-mailed recipes from Blue Apron, a home delivery food site, and find an interesting mix of ideas. I wrote recently about matzoh-crusted chicken, which sounded like a good low-salt alternative to traditional breading for chicken.