The gift of hospitality sometimes comes with food.
C– that’s the way to begin
H – I’m the second letter in
I – I am the third, oh
C – I’m the fourth letter in that bird and
K – I’m filling in
E – I’m next to the N
That’s the way you spell CHICKEN!
If you were or are a Girl Scout, you know that song! 🙂 (And if you don’t, stop by some time and I’ll teach it to you. It has hand motions.) ANYWAY… By popular request, here are Five Fast Recipes for Chicken breasts! Assume that each recipe is enough for serving 4-6 people.
This is simple. Stir together:
Take a baking pan and cover it with foil. This one is messy and hard to scrub off. Reserve 1/2 of sauce and set aside. Place chicken into pan. Baste with other 1/2 of sauce. Lightly cover with foil (leave a corner loose to vent steam). Bake chicken at 350 degrees for approximately 20 minutes. Check meat temp – it should be at 165.
Mix together and store in fridge (preferable 1 day before)
Chop into small pieces: 1 onion 1 green pepper Cut chicken into bite-sized pieces Stir-fry the chicken in oil and a light coating of teriyaki sauce; drain and set aside. Put vegetables in pan and stir fry; add a little teriyaki sauce if it seems dry. Return chicken to pan, add more sauce and warm. Serve over rice.
Yes. You can buy BBQ sauce pre-made. There’s a debate at our house as to which brand is the best… Here’s a recipe for home-made BBQ sauce that is pretty tasty. You can take out the hot sauce, or crank it up. Brush over chicken and bake at 350 until internal temperature of chicken is 165 degrees. The “hotness” of this sauce is at your discretion, according to how much hot sauce, chili sauce and peppers you add.
Sautéé onion and garlic in small saucepan until tender. Add remaining ingredients. Stir until heated through, bubbly and of desired thickness. Allow to cool slightly. Process sauce if you desire a smoother consistency. Store in refrigerator up to two weeks. YIELD: 3 cups Reduced Sodium Recipe: Make the following substitutions: Use no-salt catsup instead of chili sauce Omit the cumin, coriander, hot sauce, and crushed red pepper Increase the ginger to 1 tsp Use a worchestershire sauce that does NOT have peppers in it (Lea and PerrinsTM does).
Wonder how it got its name? My wonderful, patient Mom fixed this for dinner one evening. When she brought it to the table, one of her children (who shall remain nameless) said, “EWWWW! What do you call THIS stuff?”Without missing a beat, Mom replied, “IRVING!” And so the name stuck…
Mix all ingredients in a bowl. Lightly coat a microwave-safe 1.5 quart casserole dish with cooking spray. Scrape ingredients into dish. Cover with a plastic wrap, leaving one corner vented. Microwave on “Medium-High” for 9 minutes, stirring well after every 3 minutes. Turn dish a quarter turn after stirring unless your microwave has a turntable. Continue to cook 3 minutes and stir until chicken has changed color all the way through and juices run clear. Time to completion depends on the power of the microwave. Check that chicken is thoroughly cooked. Let stand 2 minutes. Stir and serve to skeptical children. Serves 6
I cheat on this one. Using the “low sodium” version of taco flavoring, I cook sliced chicken breasts, peppers and onions, and then add the package mix and water (as directed). Heat through until bubbly and serve on warmed tortillas.