Question for Mom

 Now that uncooked boneless chicken breasts often weigh more than 1 pound each, I’ve been wondering what’s the best way to prepare them.  Do they need to cook longer than smaller breasts? –Evelyn K.

One large chicken breast can feed a family of 4, especially if you cut the meat into stir-fry pieces and supplement with some fresh vegetables.  Spices would help provide flavor because this size breast is pretty bland.  Cooking time would be a few minutes longer because of the greater amount of chicken, but you could get a meal on the table in 30 minutes.

Marinating and roasting the chicken breast is also an option.  In order to keep the breast from drying out, cut it into 4-to-6 relatively equal-size pieces and marinate them in a spicy sauce for at least 1 hour.  Roast for 20 minutes, or until thin slices are white in the middle, not pink.  Slice the cooked breast pieces as thinly as possible. Pour any leftover cooked marinade on top and serve with pita bread, if using, and sliced cucumbers and tomatoes.

Spicy Chicken Slices – serves 4 

1½ pound boneless chicken breast or 2 smaller boneless chicken breasts
¼ cup olive or canola oil
1 large onion, cut into large pieces
1 tablespoon minced garlic
2 teaspoons cumin
2 teaspoons paprika
¾ teaspoon turmeric
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon black pepper
2 medium tomatoes, sliced
2 Persian cucumbers or 1 medium-size cucumber, sliced
Pita Bread, heated (optional)
Rice (optional) 

Cut the chicken breast(s) into 4-6 large chunks and set aside. 

Add 1 tablespoon oil to a small frying pan and begin heating over medium-high heat.  Add the onion and cook, stirring continually until it starts to soften.  Remove from the heat and transfer the onion and oil left in the bottom of the pan to a large bowl. 

Add the rest of the oil, garlic, cumin, paprika, turmeric, cinnamon, salt and black pepper and stir well.  Add the chicken chunks to the marinade and stir until they are covered with marinade.  Cover and refrigerate for at least 1 hour. 

When you are ready to roast the chicken pieces, preheat the oven to 400 degrees.  Line a baking sheet with foil or use a silicone mat to cover the sheet.  Transfer the chicken pieces to the foil/mat sheet and pour any remaining marinade on top.

Bake about 15 minutes, turning the chicken pieces once.  Test to see if done by cutting the largest chicken piece in half.  If it is pink in any way, bake for another 5 minutes, or until it has turned white.  

When the chicken pieces are fully cooked, remove from the oven.  Slice as thinly as possible and pile the meat on a serving plate.  Pour any cooked marinade left in the pan on top.  Serve the tomatoes, cucumber and pita bread, if using, separately.  If serving rice, offer it in a separate bowl.

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