Chicken Or Turkey Breast Lunchmeat Recipes

ROASTED CHICKEN BREASTS WITH ORANGE, CARDAMOM AND TURMERIC

Steps:

• Preheat the oven to 500 degrees F.
• In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.
• In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.
• Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.

CHICKEN OR TURKEY BREAST LUNCHMEAT

Steps:

• Cut chicken into cubes.
• Put the raw cubes into a food processor and pulse until it is small bits (*not mush).
• Add egg whites, salt and pepper.
• Add any other seasonings desired.
• Line a small loaf pan with foil and oil it.
• Pack meat into loaf pan.
• (At this point I sometimes add fresh ground black pepper or cayenne for peppered chicken, dry rub for BBQ is also great.).
• Bake in 325-350°F oven until done.
• Time depends on size of loaf pan and thickness of meat.
• Cool.
• Refrigerate for a couple of hours before slicing (if possible).