Once upon a time, I had an elaborate routine for preparing homemade chicken soup that involved hacking apart whole chickens, oven roasting my mirepoix (chef speak for onions/carrots/celery), and adding a bouquet garni (a bundle of fresh herbs). Then I had a toddler. Then she went to pre-school. Then we […]
(Serves 4-5 people) Dissolve 4 tbsp of kosher salt into one quart of room temperature water to make a quick brine. Submerge chicken breasts into brine and refrigerate for at least an hour. Remove chicken from the brine and pat dry. Cut each chicken breast in half crosswise, then cut […]
(Serves 4) 3 6-8 oz boneless, skinless chicken breasts 1/2 cup all purpose flour 2 eggs, beaten 2 cups panko bread crumbs 2 tsp seasoned salt (I use Simply Organic) 10 tbsp grapeseed oil 5 tbsp Kosher salt 1/4 tsp black pepper 4 cups of zucchini noodles (from 2 large […]