Iso delicious pargiyot idea

seeker ↓

Today at 2:03 pm

Preferably not too complicated, and something that will taste good reheated for shabbos lunch.

Got these instead of the white cutlets I had planned and I never made them before.

Somewhat low on time too 😬

TIA!

ra_mom ↓

Today at 3:01 pm

Rub with oil, season well with your favorite spice mix (like McCormick roasted garlic and herb seasoning or a mix of garlic, onion, smoked paprika, a sprinkle of herbs, salt & pepper) and bake on a cookie sheet, uncovered, 425 for 28 minutes.
Cool, wrap in foil. Slice before meal shabbos day. Serve on a platter or over salad or a spaghetti dish.

watergirl

Today at 3:30 pm

In a ziplock - equal amounts soy sauce and maple syrup. Add a few good handfuls of brown sugar, a squeeze of whatever mustard you like (I love brown deli, it's all we have in the house ever), a shake or two of black pepper, and as much garlic (I love jarlic, but use whatever you love) as your heart can handle. I love it REALLY garlicy. Marinate for at least 30 mins. Grill.

If you want to be REALLY extra, bring the marinade to a boil to kill the chicken germs, then let it simmer to thicken a bit and pour it over the grilled pargiot.

It's a bit of an "asian" taste and its amazing right off the grill but can also do well the next day cold or reheated.

If you want to go REALLY fancy for shabbos lunch, cube the chicken, and make a salad with lettuce, coleslaw mix (right out of the bag, no mayo), whatever veg you like. Dress with a few shakes rice vinegar, toasted sesame oil, and a touch of soy sauce if you like it. Add crushed ramen noodles.

amother

Snowflake

Today at 3:35 pm

https://youtu.be/3xwofqPUOOI?s.....KWtCm

I made this recipe for dinner the other night. Turned out so good. Leave in oven for 2 hr on 350

Very easy. Throw into pan and forget

↑ ra_mom

Today at 3:41 pm

seeker wrote:

Thanks!

If I want to grill would it work well on a grill pan or is it too thick?

You can do med-high heat for about 7 minutes per side.
If you're not sure it's cooked through, after grilling, lower heat, cover pan, and continuing cooking until fully cooked through.