Sweet Crusty Chicken with Wild Rice & Sugar Snap Peas

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.


Indian Chicken

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?