Fresh Basil, Ripe Organic Tomato and Raw Milk Parmesano Reggiano make Leftover Chicken a Lunchtime Treat for You, Your Guests and Everyone’s Bones
Fresh Basil, Ripe Organic Tomato and Raw Milk Parmesano Reggiano make Leftover Chicken Breast a Lunchtime Treat for You, Your Guests and Everyone’s Bones
I really despair of ignoring food I’ve taken good time and good ingredients to prepare, but as anyone who’s cooked knows, it’s sometimes a stretch to do something yummy with leftovers (unless it’s spaghetti, which shhhh I eat cold right from the fridge). And then of course I’m always bone-minded, which adds an interesting dimension. So there I was this lunchtime with one and a bit leftover chicken breast because I’d baked a cut-up whole chicken which was delicious but we chose thighs and a drumstick and nibbled at a bit of the breast because the dark meat contains vitamin K which helps minerals get to the site of bone.
Fortunately the meat was still pretty moist but you know how quickly a breast can become dry, and I knew that any further cooking would do it in. So I checked the fridge for ingredients and knew exactly what I’d do:
- put a think layer of fruity organic first-press olive oil – or garlic olive oil – in the bottom of a casserole.
- slice the white meat into thick tranches and set into the casserole
- shower the chicken with oregano and grated black pepper (and one birds eye chili crushed, optional, because we like things spicier)
- cover the seasoned chicken with torn basil leaves then slices of ripe organic tomato
- top with grated parmesan reggiano and
Bake at 330/160 just until nearly warmed through – then …
- top with thinly sliced mozzarella and continue in the oven until the cheese has melted and the whole is hot.
To serve, top with a few torn basil leaves and offer the parmesan reggiano and a grater around.
NOTE: on reflection I’d have kept the parmesan out of the first cooking and added it just before the mozzarella in order to capture the full benefit of the raw cheese.
Never mind; lessons are always useful. And my goodness it was good.
I served it with a chopped salad consisting of baby broccoli tops, thinly-sliced organic cone cabbage and one chopped bok choi, some Romaine lettuce, and leftover roasted parsnip – which added a lovely sweetness – and a grating of fresh onion (I used yellow cooking onion though if I’d had one to hand I’d have selected a red one).
Olive oil and vinegar to finish and a dusting of oregano or rosemary for those who prefer a headier herb flavor to the meal. I offered some warmed sourdough bread but for once had no takers.
Raw cheese with all the enzymes; mozzarella and bok choi with available calcium and complementary minerals; chopped broccoli, cabbage and Romaine for general health and cancer prevention. Cooked tomato for a denser provision of lycopene than raw.