Another success

Last night I had another pleasing experience with a new recipe from my new cookbook. Paul was particularly delighted by the dish, and I have to say, I'm kinda looking forward to eating it again myself.


Cook and Freeze
Spice-Rubbed Chicken

1/4 cup packed brown sugar
2 Tbsp. paprika
2 tsp. salt
2 tsp. ground coriander
1 tsp. ground black pepper
1 tsp. garlic powder
1/2 tsp. cayenne pepper
16 skinless, boneless chicken breast halves (about 5 lbs.)
2 Tbsp. cooking oil

Directions
1. For spice rub, in small bowl combine brown sugar, paprika, salt, coriander, black pepper, garlic powder and cayenne pepper. Brush chicken with oil. Sprinkle chicken with spice rub on both sides. With fingers, gently rub in spice mixture. Arrange on two 15x10x1-inch baking pans. Refrigerate chicken for 15 minutes. Preheat oven to 400°F.

2. Bake chicken breasts, one pan at a time, uncovered, for 18 to 20 minutes or until no longer pink (170°F). (Refrigerate second pan of chicken, covered, while baking the first pan.)

3. Let chicken stand 30 minutes to cool. Individually wrap chicken breasts in waxed paper. Divide wrapped chicken among two large freezer bags, removing as much air as possible from bags. Label and freeze up to 4 months. Thaw and use for Chicken Noodle Toss with Greens, or other recipes.

4. Quick Thaw: Thaw in the microwave at 30% power (medium-low) for 4 to 5 minutes for one chicken breast, turning once. Increase time by 3 to 4 minutes for each additional chicken breast. Makes 16 chicken breasts.


Thaw and Remake
Chicken-Noodle Toss with Greens

Ingredients
4 cups water
6 oz. medium rice sticks (noodles)
1 Tbsp. olive oil
2 Sweet Spice-Rubbed Chicken breast halves, thawed and sliced
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 medium green onion, sliced
1 cup arugula leaves
1/2 cup packed basil leaves
1/4 cup lightly packed cilantro leaves
Crushed red pepper (optional)

Directions
1. Bring water to boiling. Place noodles in large bowl. Add boiling water. Let stand 10 minutes or until tender. Drain and transfer to a large bowl.

2. In large skillet heat olive oil over medium-high heat. Add chicken. Reduce heat to medium. Cook and stir for 2 minutes or until heated through. Remove from heat. Stir in lime juice, soy sauce, and green onion. Transfer to noodles in bowl. Add arugula, basil, and cilantro to noodles. Toss to combine. Sprinkle crushed red pepper. Makes 4 servings.