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.

• Serve on your favorite sandwich bread.

Enjoy!