Homemade Chicken Sandwich Deli Meat

Better than the grocery store deli counter, and you control the ingredients.

INGREDIENTS

2 pkg, Woodbridge Skinless Boneless Chicken Breast (approximately 1 pound)

1 1/2 Tbs. Honey

1 1/2 tsp. Salt (I used redmond salt)

1 tsp. onion powder

1 tsp. garlic powder

Optional coatings prior to roasting

Cracked black pepper

Dried herbs or spices

DIRECTIONS

Marinating:

Combine honey, sea salt, onion powder, and garlic powder and mix well.
Coat chicken breasts thoroughly in the honey marinade. Your hands work best for covering the whole surface of the chicken breasts
Place chicken breasts in a zip-top bag. Press air out of the bag and seal.
Refrigerate for 48-72 hours (2-3 days)

Preparing:

Remove the chicken from the marinade and rinse with cool water.
Place the rinsed chicken in a dish of cold water (make sure the chicken is submerged) and soak 30 minutes for every 24 hours you marinated it. (72 hours marinating = 1.5 hours soaking) This helps to desalinate the chicken, while balancing the flavor out.

Roasting:

Preheat oven 250 deg F.
Remove the chicken from the soaking water and dry well with paper towels.
Place the chicken on a parchment-lined baking sheet.
Press black pepper or dried herbs into the chicken breast. I used black pepper this time. This is to your taste.
Bake for 40-50 minutes, until the internal temperature taken with an instant-read thermometer is 165 deg F. Roasting may take longer depending on breast thickness.
Let cool at room temperature about 30 minutes.
Place chicken breasts in refrigerator until completely chilled before slicing.
Slice the chicken breast at an angle, as thin or as thick as you like. Store in a sealed container in the fridge for up to 1 week.

Enjoy!