Now that our weather is cooling off, I can resume batch broiling boneless, skinless chicken breasts. I like broiling chicken because cooking at high heat seals in the juices creating a tender piece of meat. The seasoning tends to stay on the meat a little better than when grilling. But the thing I love most about broiling is that it is fast and easy!
To batch broil chicken with different seasonings, I create foil dividers. I made 3 mini-trays by taking a piece of foil and rolling it up on the sides. Then I place the trays on a large cookie sheet (because I don’t have a broiler pan) and place the chicken breasts into the trays:
I place the cookie sheet 4 inches from the flame in the oven and cook for 4 –6 minutes (check after 4 minutes to see if the skin is looking crispy). Flip, then cook for another 4 – 6 minutes or until it is cooked through and the juices run clear.
On the above chicken pieces, I left 1/2 plain, seasoned 1/4 in Italian dressing, and cooked the last 1/4 in teriyaki marinade. Another way that I like to season my broiled chicken is with an herb seasoning. I shared my recipe for Herbed Chicken this evening on $5 Dinners.
1 lb. bag of rotini pasta (I use Trader Joe’s Brown Rice Pasta)
2 cooked chicken breast, chopped into bite size pieces
1 pound of carrots, sliced
1 head of broccoli, cut into florets
1 pint of cherry tomatoes
1 cup Italian dressing
Cook the pasta according to the directions on the package. Drain the water. Pour the pasta into a colander and rinse with cool water to cool pasta. (You want the pasta to be cool to the touch, otherwise it will “cook” the veggies and that isn’t pretty!)
In a large bowl, combine the pasta, chicken, and vegetables. Pour 1 cup of Italian dressing over the salad. Toss until everything is completely coated with dressing. Allow it to chill in the refrigerator for 2 –3 hours before serving. If the pasta has absorbed all the dressing, add a little more and toss before serving.
This post has been linked to Works For Me Wednesday because having precooked chicken in the freezer makes it easy to throw together dinner after a long day of carting the kids around!
I am also linking this to The Ultimate Recipe Swap, where Fishmama is sharing meal ideas for the new mom. The first time I had this pasta salad was when a friend brought it over after my second child was born. It was so nice because it was ready to eat out of the refrigerator – no heating required. When my friend shared the recipe, I loved that it was so simple to make, which is important when juggling babies! I now bring this pasta salad to friends when they have a baby.