This is a tasty chicken salad that works great as a lunch for two. Feel free to multiply the recipe as needed for more folks.
1 chicken breast $1.20
3 cloves garlic $0.30
1 Sprig rosemary $Free (from your herb garden!)
2 cups chicken broth* $0.07
1 pat herb butter $0.10
4 slices homemade bread $0.05
1 tablespoon olive oil $0.10
2 tablespoons mayo $0.10
1/2 teaspoon coriander $0.05
Total Cost $1.97
Preheat the oven to 300 degrees.
Brown the chicken breast in a skillet with the olive oil. While this is sizzling away, mince the garlic and get the rosemary leaves off of the sprig. If using Bouillon cubes, make the broth now too.
Once the chicken is browned on both sides, transfer it to a baking dish and pour in the broth over the chicken. Add the garlic, rosemary, along with some salt, pepper, and the coriander. Put the baking dish in the pre-heated oven.
Set a timer for 20 minutes. When this goes off, come back and baste the chicken with the liquid in the pan. Set the timer for 20 minutes again. When it goes off, baste again, and this time, add the pat of herb butter. Cook for another 10-20 minutes. Chicken should register 160 degrees with a meat thermometer.
Take the chicken out of the pan and into a bowl. Using two forks, pull the meat apart like you would with pulled pork barbeque. Add a few spoons of the pan liquid (making sure to include rosemary and garlic pieces). Let this cool, and then add the mayo.
Distribute the chicken salad on the bread for two sandwiches. ENJOY!