Food Storage Recipe

So, today's recipe isn't completely food storage friendly, and it has nothing to do with the month's theme of wheat and grains. But it's so good, I just have to share! In high school, my first job was working at a sandwich shop. I learned how to cook all kinds of good food there, including seasoned chicken.

Ingredients:

• cooking spray
• raw frozen (or thawed) chicken - you don't have to use breasts. If you want legs or to season a whole chicken (I commend you, if you're seasoning a whole chicken) you could do this the same way.
• different seasonings and herbs in your cupboard (all FSF). These are the ones I used:
• parsley
• Montreal steak seasoning
• paprika
• salt
• seasoned salt and garlic salt
• minced onion
• black pepper (or red, if you like the flavor)
• herbes de provence or Italian seasoning blend

If you want a more distinct flavor, you could also use curry, cumin, or 5 spice, or any other seasonings you like.

 Line a pan with foil. This helps you later, as you won't have to wash your pan. Spray with cooking spray, and sprinkle the pan with salt and pepper so that the bottom side of the chicken gets some seasoning.
Lay the frozen chicken on the pan, and spray with cooking spray. This way the seasonings will stick. I like to cook my chicken from frozen. I don't have to think about thawing it that way. If you thaw your chicken, just cook it for a shorter amount of time.
Sprinkle the seasonings on the chicken. It will look really pretty.
Note: It seems freaky to put 2-3 layers of salt on the chicken (reg. salt, seasoned salt, garlic salt), but it's really not as much as you may think. Careful, though! There is such thing as too much.

 Bake at 350 F until cooked through. If you don't cook chicken often, you know when it's done when you split the breast at its thickest spot, and there is no pink meat. Beef is good if there is some pink, but chicken can be really gross if it's not cooked all the way. Make sure you check.

Yum! This can be chopped and mixed with celery, apple, and mayo to make a chicken salad, or you can slice and serve on a sandwich, or with pasta! It's really versatile. You could even add to a soup, along with the pan drippings.