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Equipment:
9 x 13 Baking dish 1 pastry brush Ingredients: 4 – 6 chicken breasts 1/2 cup brown sugar or coconut sugar 1 packet dry Watkins Italian Salad Dressing Mix Cooking oil ( I used extra virgin olive oil) Spit chicken in half horizontally and pound chicken breast with a kitchen mallet to tenderize. This part is optional. With a pastry brush, coat both sides of the chicken with oil. In a separate bowl add sugar & the dry Italian Salad dressing packet. Mix well to combine. Sprinkle both sides of the chicken with the sugar mixture. Place in a 9 x 13 baking pan. Top chicken with any remaining brown sugar mixture. Bake at 350 degrees for 40 minutes. Chicken Broccoli Bake
Ingredients 1 9x 13 baking pan, sprayed with cooking spray 4 boneless, skinless chicken breasts Watkin Fine Himalayan Pink Salt Watkin Black Pepper 1 medium head broccoli, cut into small florets or 1 bag of frozen broccoli (500g) 2 cups cooked barley or rice 1 10-ounce can condensed cream of chicken soup 1 can of sliced mushrooms, drained 1 cup sour cream 1/2 cup mayonnaise 1 tablespoon lemon juice 10 ounces Cheddar, grated (about 2 1/2 cups) - Divide this in half Directions Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred. If you are using fresh broccoli, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes. Skip this step if you are using frozen. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter. Spread the barley or rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, mushrooms, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving. |
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