Deli Lunchmeat

Tasty, healthy, and easier to make than you think. Homemade deli meat will become one of your favorite recipes for those homemade sandwiches and school lunches.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make marinade by combining honey, sea salt, onion powder, & garlic powder; mix well. Coat chicken breasts thoroughly in the honey marinade. (The marinade is thick & paste-like; spread over the chicken breasts with your hands to cover all chicken.)

Step 2

Place chicken breasts in a zipper bag, pressing out all air. Refrigerate 2-3 days.

Step 3

Remove chicken from marinade & rinse with cool water. (Discard marinade.)

Step 4

After rinsing, place chicken in a new zipper bag of cold water (completely covered); soak 30 min. for every 24 hours you marinated it. (ie. 72 hours marinating = 1.5 hours soaking). This will desalinate chicken a bit while balancing out flavors.)

Step 5

Pat chicken dry with paper towels & place on parchment-lined (or silpat) baking sheet. Press crushed black pepper and/or finely cut fresh herbs into chicken.

Step 6

Bake (40-50 min.) until internal temperature reaches 165F. Cool (at room temperature) about 30 min.

Step 7

Chill completely in refrigerator before slicing.

Step 8

Slice at an angle across the grain; store in a sealed container in fridge no more than 1 week.

Step 9

Depending on if the thickness of the chicken breasts, it may take longer than 50 minutes to roast. The most dependable way to make sure they are done is to make sure the internal temperature is 165 deg F (74 C).

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