If you think you can’t cook, you’re not alone.
For hundreds of years, men (especially) and women across the world have used the “I can’t cook!” excuse to get out of the kitchen. In fact, food prep avoidance is the number one reason that takeout menus exist at all.
But today, I’m here to let you in on a little secret: You CAN cook. You’re just lazy/ scared/ demotivated/ filthy rich.
Thank goodness Maple Leaf Prime offers new ways to keep it simple. With Maple Leaf Prime Naturally fresh Chicken Breast Fillets, Butterflied or Thin Sliced chicken breasts, the cuts are specially selected and perfectly sliced to cut down on prep and cook time.
Translation: Zero tolerance for slackers!
Plus, the chicken is always raised on their own vegetable grain feed, and packaged in their Fresh Sure package (its airtight seal makes sure your chicken stays fresher, longer). And if you change your mind, it freezes beautifully and can be enjoyed another time.
Yes, the cuts do cost a little more than buying chicken by the pound from a poultry farm. But, they still cost a heck of a lot less than takeout, especially if you find yourself dialing for dinner more than twice per week. Imagine how easy prepping dinner is when all the cleaning, trimming and slicing is done for you! Plus, with all the hidden sodium, fat and sugar in fast food meals, you’ll be doing your wallet – and your heart – a favour by sticking to Maple Leaf Prime Naturally.
Want to try them out? Watch Maple Leaf Prime’s latest recipe video on Facebook, featuring Chef John Placko and Maple Leaf Prime Naturally Chicken Breast Fillets. Then, save $2.00 off your next purchase of Maple Leaf Prime Naturally perfectly sliced fresh chicken breast pieces.
And, if you’ve already got two beautifully butterflied Maple Leaf Prime Naturally chicken breasts on hand, try this:
Grilled Pomegranate Butterflied Chicken Breasts
1 package Maple Leaf Prime Naturally Butterflied Chicken Breasts
1 tbsp (15 mL) Olive oil
1-1/2 tsp (7 mL) Lemon zest
1-1/2 tsp (7 mL) Lemon juice
3 tbsp (45 mL) Pomegranate juice
2 tsp (10 mL) Honey
2 Cloves garlic, minced
2 tsp (10 mL) Minced fresh ginger
1/4 tsp (1 mL) Salt
Fresh ground black pepper
½ cup (125 mL) Pomegranate juice
1 tsp (5 mL) Lemon juice
1 tbsp (15 mL) Honey
1 tsp (5 mL) Minced fresh ginger
COMBINE marinade ingredients, place in re-sealable plastic bag, add chicken, seal and massage together. Marinate in refrigerator for at least 1 hour (maximum overnight).
COMBINE glaze ingredients in a small saucepan. Bring to a boil and boil until reduced by half. Set aside.
PREHEAT BBQ/grill to medium high heat. Lightly oil cooking racks, remove chicken from marinade, place on grill and cook for approximately 5-7 minutes per side brushing with glaze during cooking. Cook to an internal temperature of 170ºF (77ºC). Use remaining pomegranate juice to make an additional batch of glaze, cool and refrigerate in sealed container for up to 2 weeks. Great for basting pork, sausages, ribs etc. Serve with chilled fresh orange salad and lightly dressed sprigs of watercress.