John Myers
Renewed Leftovers from Grilled Chicken
The perfect renewed leftovers from grilled chicken recipe with a picture and simple step-by-step instructions.
- 2 rest Grilled Chicken Breasts
- 1 teaspoon Butter
- 1 teaspoon Sugar
- 1,5 Organic lemons
- 150 ml Chicken broth
- 1 teaspoon Lemon jam
- 2 Bacon slices
- White milled pepper
- Salt
- Chilli flakes
- 2 teaspoon Mixed cornstarch
- Preparation: Preheat the oven to 200 degrees, wash a lemon thoroughly and cut it into wafer-thin slices. Squeeze the juice out of the remaining half lemon. Put the cornstarch with a little water in a small screw-top glass and shake vigorously.
- Preparation 2: Caramelize the butter in a pan with the sugar, then fry the lemon wedges and place in an oven dish. Place the chicken scraps on the lemon and cover with the bacon slices; this keeps the meat nice and juicy in the oven.
- Simmer the roasting set in the pan with the chicken stock until the caramel has completely dissolved. Stir in lemon juice and jam, season with pepper, salt and, if you like, chilli flakes and then pour into the oven dish with the meat and simmer everything for about 25 minutes at 180 degrees.
- Lift the meat out of the pan and keep it warm. Transfer the roasting set with the lemon slices into a small saucepan, extend a little with stock if necessary and thicken slightly with the starch.
- Arrange on plates and serve with grainy cooked rice. Brussels sprouts go well with it.
- Note 6: We really like to eat grilled chicken, but each time we have a problem with the amount of meat. That’s why we always leave the breasts for another meal. They can be processed particularly well into completely new dishes (e.g. gratins, salads, rice dishes or soups). Now here is further evidence of that.
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