Working the Leftovers
Today’s lunch was a fast salad made with romaine lettuce, greek salad peppers, tomatoes and onions. I hit it with Vinny’s Not So Secret Seasoning, extra virgin olive oil, and a splash of organic red wine vinegar. I like the Delallo Greek Feta olive mix that I can grab at the Publix deli, and added a tablespoon of that good stuff. Tossed it together and then layered on the heated chicken breast. This was a leftover from a few days ago.
Simple preparation. Season the chicken with Vinny’s Not So Secret Seasoning and let it rest about thirty minutes. Cook the bacon over medium to low heat for about 15 to 20 minutes, turning as needed, and reserve the fat. Increase the heat to medium, and saute the chicken breasts in the fat. I prefer split breasts, as they will cook quickly and evenly, only about 4-5 minutes per side – always check the internal temperature with a thermometer. I had one piece left and knew it would be perfect on top of a salad later.