You know you have a pretty intense obsession with food when you spend your day home sick reading a book about charcuterie. However, when you’re not feeling so good, slow cooking is definitely something you want to think about. Throw something in a slow cooker or oven, and don’t think about it for a bit while you take a nap. Or better yet, defrost something in the freezer and fry it up quick in a pan.
Both of the cooked elements in this bento were cured and brined by me. The bacon is something my readers are familiar with thanks to my “bacon odyssey.” And the chicken breast was brined by me as well. I tried brining recently because I wanted a way to keep my chicken breasts moist without adding fat. Also, i am such a fan of brined turkey at Thanksgiving, I thought I would give it a try. So after 2 hours in a lemon and garlic brine, I cut the breasts into strips and pan fried them with some Pam. Easy, easy, and something I will definitely do again…hopefully with some pork chops!