Recipe of the Month

Lemmon Herb Vinaigrette Freedom Ranger

Lemon Herb Vinaigrette Freedom Ranger


1. Package of Freedom Ranger Split Breast.

2. 1 bottle of your favorite brand Lemon Herb Vinaigrette salad


3. Kosher Salt.

4. Coarse ground Black Pepper.


This is an easy dish to prepare. Fully defrost one Package of Freedom Ranger Split Breast, or any type chicken split breast. In a ziplock bag, place the defrosted breasts into the bag adding 2 cups of dressing or enough to cover the breasts evenly. Add 1 Tbls. of the Course Ground Black Pepper. Seal the bag and mix around until all of the breasts are coated evenly with the dressing and the pepper. Let stand in the refridgerator for a minnimum of one hour, but should you like to go longer, mix the contents in the bag to evenly redistribute the marinade.

For winter time we rarely use the B.B.Q. grill, which this dish is ideal for, but we get great results using the oven broiler. Place the breasts in a baking pan and sprinkle some Kosher Salt on the pieces evenly to taste. Start skin side up first. Raise your oven rack towards the roof of the oven and set the broiler to low. Place the tray into the oven and let brown, approximately 10 minutes. Flip the breasts over and sprinkle some Kosher Salt over the breasts. Place back into the oven and let brown for an additional 10 minutes. Once done, turn the breasts over one more time to skin side, and using fresh Vinaigrette, coat the breasts evenly, and place once more into the oven. Let crisp for 5 minutes and remove from the oven. Let the breasts rest for 10 minutes before slicing.

Because ovens, and chicken breasts vary, please adjust the times to your standards. Remember, chicken breasts should be no hotter than 165 degrees at its thickest part to be fully cooked. Any higher and you risk drying the meat.

Slice and serve. Enjoy!