Get yourself four chicken breasts and a lot of tinfoil. Preheat the oven to 400.
Make four packets with one breast each, put them in a baking dish and let 'em go for 25 minutes. Open packets, check them and then bake another 5 min.
(In my limited experience it takes taters longer than this so might pull out the chicken and let the veggies keep going, if a packet has veggies in it.)
Grocery store: 8oz-can pineapple chunks, can diced tomatoes, red bell pepper, ginger, green onions, garlic, carrots
Ginger-scallion steamed chicken
(marinating overnight first is a possibility, but increases the raw-chicken yuk factor. Also, the secret here may be oyster sauce.)
1 1/2 Tbsp soy, 1 Tbsp rice wine, 1 tsp sesame oil
1 tsp sugar, 1 1/2 Tbsp cornstarch
1 Tbsp ginger
1 green onion, diced
Sweet teriyaki chicken
Layer: green onion, chicken, 8oz can drained pineapple, strips of red bell pepper; top with mix of teriyaki/ginger/brown sugar
Honey mustard chicken
Dijon mustard, honey, pepper, carrots
Italian chicken
Diced tomatoes, olive oil, garlic, Parmesan cheese to coat
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