HOMEMADE CHICKEN LUNCH MEAT

Homemade Chicken Lunch Meat image

Provided by @MakeItYours

Number Of Ingredients 7

1 pound chicken breasts or thighs (skinless, boneless)
3 medium garlic cloves, peeled and finely minced or put through a garlic press
1/2 to 1 teaspoon of oregano
Zest from half of one organic lemon
Juice from 1/2 of a lemon
2 tablespoons of fat (melted) or oil of choice (olive oil, melted butter, ghee, etc).
Unrefined salt and freshly ground pepper

Steps:

In a small casserole pan, combine all of the ingredients, including a generous sprinkle of salt and pepper, and gently toss with your hands. Spread out chicken in pan so that the thighs/breasts don't touch. Cover pan with foil (don't let it touch the food), or cover with parchment paper, pressing carefully around the chicken in the pan. Let marinate for 20 minutes. Preheat the oven to 375 F.
Cook for 30 minutes in the middle of the oven. Check temperature, it should be at 165 degrees F. If not, cook for another 5 minutes and check again. (It is also done when the juices run clear when cut to the middle). Remove from oven. Cool for about 15 minutes. Then refrigerate, covered until very chilled. If you want to cut really thinly, freeze for twenty minutes.
Using a very sharp, large knife, cut into thin slices against the grain. Enjoy! This will stay good refrigerated for 3-4 days, so freeze any extra, if it will take longer for you to use it.