Well baking chicken is not new for me, but I had some ingredients I wanted to use up as well as many pounds of chicken breasts that I bought super on sale and froze, so I looked for various baked chicken recipes. The first one was just chicken breasts in cream of herb soup that was baked and we ate it with rice. It was very yummy and really easy :) My mom used to make something similar so it wasn't that new for me, but that doesn't mean it wasn't good!
On Wednesday I made chicken using this recipe; I didn't use Hellman's mayo and I didn't use as much as the recipe calls for, but that's okay. I had the parmesan cheese and Food Lion brand light mayo that I used to make a feta cheese and artichoke dip I've made a few times and I wanted a recipe to let me use up some of that stuff. I don't really like mayo that much, but in the dip it just tastes like creamy cheese (since there's so much cheese already in the dip) so in this recipe the mayo taste was more obvious, but it wasn't overwhelming, so the end product was really good. Plus the small amount of bread crumbs gave the chicken just the right amount of crunchiness, mmm.
I also don't have any pictures because I haven't been charging my camera very regularly, but oh well, everyone knows what chicken looks like.
I'm excited for the seasons to be changing so that there will be new foods in season (and therefore on sale) so I can try to mix up what we eat some. I think if we're going to buy some produce we've never bought before that I'll want to go to the farmer's market because I'm not sure how to tell if something is ripe and frankly sometimes the produce selection at Food Lion is really depressing and makes me miss Harris Teeter (except the ridiculously overpriced part).
1 comment:
if you like lemon pepper, try lemon pepper chicken.
use about a tablespoon of lemon pepper seasoning, or just use a teaspoon or so of black pepper and about a tablespoon of liquid lemon juice, a shake or so of salt if that, a tablespoon of garlic, and about a pound of chicken breasts sliced into strips in an open frying pan with about 1/4 stick of low-fat, low-salt margerine.
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