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18.9.06 ( 7:08 PM ) Beth Eh, so I'm blogging about Sunday's cooking on Monday. These things happen. Yesterday, I cooked...  Chicken and Broccoli Ingredients: 3 cups chopped broccoli 2 carrots, chopped 2 cloves garlic, minced 2 tablespoons finely chopped yellow onion 1 teaspoon extra-virgin olive oil 4 boneless, skinless chicken breasts, cut into bite-size pieces 2 tablespoons teriyaki marinade Directions: 1. In a large skillet, warm the oil over medium heat. Add all the vegetables and sauté until they begin to soften. 2. Add the chicken and 1 tablespoon teriyaki marinade. When the chicken begins to brown, add the second tablespoon of marinade. Cook for an additional 10-15 minutes, or until the chicken is cooked through. Serve immediately (or, if you're me, serve about 25 minutes later, after the rice is done simmering). I wasn't all that thrilled to try this dish (mainly because it's not Italian), but I thought it would be good for variety's sake, and I actually ended up liking it quite a lot. It was very simple to cook, and so tasty to eat. # 7.9.06 ( 10:56 AM ) Beth In an effort to make up for skipped recipe posts (which James evidently enjoyed, at least), I present...  Crispy Cracker Chicken Ingredients: 2 boneless, skinless chicken breasts 1 egg white, beaten 1/2 cup crushed wheat crackers (like Wheat Thins) 1/2 cup grated Parmesan cheese Directions: 1. Preheat the oven to 350. 2. Rinse and pat dry the chicken breasts. Coat with the egg white. 3. In a wide, shallow bowl or platter, mix the crushed crackers and Parmesan. Roll the chicken breasts in the mixture until they are well coated. 4. Place the chicken in a pan and bake for about 35 minutes, until the chicken is cooked through (no pink shows in the middle) and the cracker coating is crispy. I liked this recipe because it was crispy like fried chicken, only not nearly as bad for you, because it wasn't actually fried. And, of course, the chicken that I didn't eat on Sunday night was great as a topping on my salad yesterday. # |
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