So, it was almost 6 & we were gettin’ so hungry, so I wandered downstairs & grazed the kitchen to see what I could stir up. Here’s what I came up with:
- Uncle Ben’s Wild Rice (Do 1st: make as directed on box; allow 25-28 min.s to absorb)
- Boneless, Skinless Chicken Breast Tenderloins (thaw in microwave until water boils, then dump in boiling water for 8-10 min – til no longer pink inside)
- Cinnamon, Chili Powder, Sea Salt & Cracked Ground Pepper
- 1 egg, beaten w/pepper & 2 TB water
- Chop some mixed nuts (almonds, cashews, hazel & brazil)
- 1/2 c. canned Bread Crumbs
- E.V.O.O. …. & Honey
- Half bag of frzn Sugar Snap Peas (dump into bowl, cover and microwave for 3 min., stirring @ 1.5 min.)
- Raspberry Chipotle Sauce for dipping
Make rice as directed. Set timer & keep an eye on it while making rest of meal:
Boil chicken til barely cooked (8-10 min) Sprinkle w/cinnamon & chili pwdr, salt & pepper, & then transfer to E.V.O.O.-slicked low-heat skillet.
On small plate, crack open egg & add 2 TB water & pepper (beat w/fork). Then chop nuts & in med. bowl, mix nuts w/bread crumbs. Transfer chicken to plate. Turn skillet to med. heat & add E.V.O.O. Dip chicken pieces in egg mix, then crumb mix & then rest in skillet. Turn pieces over once (after a few minutes of browning into a crust).
When you have about 5 min.s left on timer (for rice), microwave Sugar Snap Peas for 3 min. Stop & stir @ 1.5. Then drain & season.
Drizzle Sweet Crusty Chicken pieces w/Honey & serve over bed of Wild Rice. Add SS Peas on side, Raspberry Chipotle Sauce for dipping, & a glass of Lambrusko (the only kind of wine we’ll drink). ENJOY!
My sweet & crusty hubby rated this one a “96” !! I’m such an AWESOME and HUMBLE cook.
Last night we made a dinner that was a dang-good combo:
I love how Ricky char-grills chicken. He basted this batch with Hot Pepper Raspberry Chipotle Sauce (Robert Rothschild, of Robert’s Reserve). Don’t let the sauce name scare ya…it’s not that hot. But it does have a kick (FYI: all RR sauces & dips are BOGO-free @ HEB right now). We dipped our chicken chunks in it too. For a side, I topped 1/4″ tomato slices w/pesto & cheese. I broiled them til bubbly in the toaster oven.
But here’s the real kicker:
I had a bite of the raspb.-chipotle glazed chicken and then a sip of my MOCHA & it was like they had joined together for a long-awaited romantic rendezvous, doing the exotic “truffle-dance” on my tongue.
Go try it & you shall see. Then report back to me. 😮 )
Oh- I also tried this sauce w/cream cheese, honey-ham & crackers ~ very very good. Thanks, Shelly, for the tip! Next time I’m trying it w/warm Brie.
A Mid Eastern Mouth-Watering Dish
our family loves (serves 6)
For Red Sauce, mix together:
1+ 1/4 c. ketchup
1/3 c. brown sugar
1/4 c. vinegar
3 tsp. worchest. sauce
1 TB melted butter
For variety, sometimes I add 3/4 c. diced tomatoes. It’s my attempt to make the dish taste more like our favorite from India’s Kitchen, Chicken Masala.
Add some spice!
1 tsp. of each of these:
Dry mustard, salt, pepper (or chili powder), paprika, & curry
+ 1/4 tsp. garlic powder
6 chicken breasts (boneless, skinless…or at least skinless) – Charity, mom & I cut them in 4th’s or peices so the sauce penetrates more of the meat, faster.
Lay the chicken peices in a 9×13, pour sauce on top, cover w/foil & cook in 375 oven for 1.5 hrs (the longer, the tender-er!) Uncover the last half-hr so the red sauce can thicken.
Cook & serve w/some Minute Rice or if time permits, Indian Jasmine Rice.
For a yummy traditional side or app., I’ve toasted pita or flat bread, cut it into triangles & set it out with a dipping sauce made of plain yogurt+ cucumber+red curry paste (which is found in ethnic sauce section of g-store). Yum!
Hope y’all enjoy! Let me know your feedback, k?