And what to do with leftover garlic roasted chicken?
Sandwiches...sandwiches....sandwiches... what else???? (I am quite the novice cook by the way)-
Stir-fry! I've been addicted to stir-fry lately. Just cook some rice and cut up whatever various veggies sound good.
sautee some onions, chipotle and cumin and make burritos.
reheat gently with some lemon and serve over pasta. (could also make a cream sauce, here, but i'm not a fan of those.) or toss with ziti, ricotta and marinara and bake.
sautee onions, peppers and tomatoes and add the chicken. can serve as a sandwich, over roasted potatoes, or with polenta. adding some sausage to this will bulk it up a bit.
serve it over a caesar salad or over a couscous salad.
I love it on a nice fresh caesar salad, with homemade dressing it's great, but nice a store bought one works, and fresh parmesan of course!
for what it's worth, here's the recipe i use
Left over chicken or three single breasts
1 onion diced
6 T butter
1/ 3 C flour
2 ½ C chicken broth
1 pkg peas and carrots (last time I used a 160z bag of peas, carrots, corn and beans)
Pepperidge Farm puff pastry (One sheet)
1 egg white (optional)
Herb de Provence (soaked in 1 T hot water)
· Begin to defrost the puff pastry. This will take about 40 minutes
· Heat stock in a pot #1 until simmering
· Melt butter in sided 10-12” pan and cooked onions over medium heat for 15-20 minutes stirring every minute or so.
· Add flour and continue to cook over medium-low heat for 2 minutes, stirring constantly. The color should be like blonde hair.
· Add simmering stock to mixture, whisk until smooth and continue to cook until smooth, at least 1-2 minutes. Season with ~1teaspoon salt, ½ teaspoon pepper and 1 teaspoon Herb de Provence
· Add chicken, and vegetables. Mix completely.
· Place in Corningware round or oblong baking dish
· Place Puff pastry on top of baking dish and press around. Cut of square corners.
· Paint with egg white
· Bake at 350 degrees for 40-45 minutes until golden brown