WFD ladies??? I have chicken defrosting in the fridge, any ideas???? My go-tos are bbq or italian breadcrumbs, and I'm tired of those!
ETA: Making this: https://therecipecritic.com/2013/07/baked-sweet-and-sour-chicken/ I have a leftover pint of white rice from carryout Chinese on Sunday, and I think I'll saute up some sliced zucchini with some garlic on the side......So what's everyone else having????
lemon & lavender chicken marinate in good seasons italian (made w/ balsamic vinegar & olive oil) poke all over w/ a fork to tenderize, grill marinate in some kind of asian dressing & serve over salad w/ mandarins, red onion etc. if you like greek i have a recipe for the house dressing that greek restaurants serve, it's yum. alice springs chicken (i've seen knockoffs of the outback recipe online) chicken cheesesteak sandwiches
Cheez-it chicken. I smash the cheez-its in a ziplock bag until its a powder and toss a chicken in it. Then I take the chicken out of the bag and throw it in the oven.
Tonight my church group is volunteering at a homeless shelter in town. We are making spaghetti and then eating with the residents, so that's what I am having for dinner.
I love this recipe. I usually serve it with rice and broccoli. It has a yummy thai taste and is so easy
Kickin' Chicken (6 servings)
3/4 cup bottled light peanut sauce 1/2 cup medium or hot salsa 1/4 cup chopped, fresh basil leaves
1. Preheat oven to 400 F. Spray a 9x12 inch baking pan with cooking spray. Arrange chicken thighs in the pan in a single layer. If you're using breasts, cut them in half to make them fit the pan if necessary.
2. Combine peanut sauce, salsa and basil in a bowl. Pour over the chicken evenly and make sure all pieces are well coated with sauce. Bake, uncovered for 40-45 minutes for thighs, and 35-40 minutes for breasts, or until chicken is no longer pink in the center and sauce is bubbly.
3. To serve, arrange chicken on a platter and pour the sauce from the pan over top.
Cheez-it chicken. I smash the cheez-its in a ziplock bag until its a powder and toss a chicken in it. Then I take the chicken out of the bag and throw it in the oven.
You ladies are making me hungry. I'm just having salad tonight bc SO works but tomorrow I am making roasted chicken thighs with a simple mushroom, onion, pepper gravy and cauliflower puree.
It's DH's bday so we're probably going out. Also, the kids & I have colds and I don't feel like cooking. I could REALLY go for chicken "burrito" bowls though.
Re: WFD? Chicken inspiration?
https://therecipecritic.com/2013/08/firecracker-chicken/
marinate in good seasons italian (made w/ balsamic vinegar & olive oil) poke all over w/ a fork to tenderize, grill
marinate in some kind of asian dressing & serve over salad w/ mandarins, red onion etc.
if you like greek i have a recipe for the house dressing that greek restaurants serve, it's yum.
alice springs chicken (i've seen knockoffs of the outback recipe online)
chicken cheesesteak sandwiches
1/12/13 DD was born
4/9/16 DS was born
9/17 CP
6/23/18 BFP EDD 3/4/19
Kickin' Chicken (6 servings)
3/4 cup bottled light peanut sauce
1/2 cup medium or hot salsa
1/4 cup chopped, fresh basil leaves
1. Preheat oven to 400 F. Spray a 9x12 inch baking pan with cooking spray. Arrange chicken thighs in the pan in a single layer. If you're using breasts, cut them in half to make them fit the pan if necessary.
2. Combine peanut sauce, salsa and basil in a bowl. Pour over the chicken evenly and make sure all pieces are well coated with sauce. Bake, uncovered for 40-45 minutes for thighs, and 35-40 minutes for breasts, or until chicken is no longer pink in the center and sauce is bubbly.
3. To serve, arrange chicken on a platter and pour the sauce from the pan over top.
Chicken dishes I love:
Bourbon chicken (without the bourbon)... SO GOOD.
Salsa chicken
Balsamic chicken salad
Creamy chicken and noodles/chicken and dumplings/chicken noodle soup
Sweet and spicy bacon wrapped chicken
DD1 7/10/08 DD2 8/11/10 DS 7/2/13
https://www.sweetcsdesigns.com/one-pot-chicken-risotto/