Chicken breast seasoned with roast spices and lightly wood smoked.
Preserved meat that is versatile enough to be used cold with a salad or as a sandwich filling as well as being served hot is always a useful item to have on hand. I don't like buying loose slices as there is always some uncertainty as to how long they can be safely stored, even if they are overwrapped and kept in the fridge. This product is sealed away from possible contaminants and the expiry date is clearly printed on the label, so this makes it a far safer - and more convenient - option. The packaging is transparent so the contents can be easily seen, and once opened, any remaining slices are good for five days as long as they are kept chilled.
I am a great fan of chicken sandwiches, so my first experiment was totally predictable. I used some thick sliced farmhouse bread as the base then added chicken, lettuce, sliced tomato, and a dash of light mayonnaise - nothing too strongly flavoured because I wanted to ensure I could taste the meat. Because the chicken is fine sliced, I included two pieces as I thought one might not be quite enough. I am glad I did this because a single slice would certainly have been overwhelmed by the other ingredients.
For dinner, I had planned a creamed vegetable pie. I had purchased these in the past and found that, although they were pleasant enough, they did not have enough flavour for me. My idea was to make some chicken rolls and decorate the pastry with them. These pies are big enough for two people, so I invited one of my friends to come and share it with me and give me his opinion on the chicken at the same time. He is a meat lover so a good person to help out.
Our meal was otherwise very plain - mashed potato, half the pie each, and several rolls of chicken to add protein and more flavour. We were both hungry so started eating in silence, but after he had eaten his second chicken roll, he admitted to thinking at first that I was feeding him luncheon meat, so he was very pleased to discover that the meat had an authentic chicken taste. I too had realised this quickly. When it was part of a sandwich the flavour was not so apparent, but served with the pie it was unmistakeably chicken flavoured.
It is important to be creative with this product so that the full chicken effect is apparent. My sandwich might have been better without tomatoes as they have the tendency to mask more delicate flavours. As a pie topping, however, the flavour was much more pronounced. Next time I plan to try the chicken on its own with a side salad rather than incorporating it with other dishes.
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