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Saturday, December 4, 2010

What to do with boneless, skinless chicken breasts

Rinse and salt them with sea salt. Coat them in a mixture of yogurt, lemon (or orange juice), garlic, and parsley. Then coat them in ground/finely chopped almonds and put them in a buttered baking pan. Slap a pat of butter on top of each one before baking, covered in foil, at 350F for an hour. Remove the foil at about the 45-minute point. (You may need to put the broiler on to brown them nicely.)

In another pan (or two), put sliced sweet peppers and wedged onions coated with EVOO, low-sodium soya sauce and sprinkle with steak spice. Bake everything at the same time (best if you have a convection oven) for the hour at 350F.

For a second side, I made swiss chard on the stove, using my favourite recipe here, except I used bacon fat instead of EVOO.

So good, it didn't last long enough to get pics. :)

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