I just got back from leading a 90 minute Tranquility Retreat for Associated Retail Stores' Annual Conference. It's so rewarding to be able to help provide anti-stress tools to everyone in attendance. Today we talked about teenagers, old life wounds and Soul Soup! If you're interested in having a Tranquility Retreat for you and your friends...please let me know and we'll go from there.
Let's not stress about dinner! Here's another special from my
Garlic Lime Chicken
This is a quick 40 minute supper with hardly any "watch over" time!
4 skinless, boneless chicken breasts
1/2 cup soy sauce
1/4 cup lime juice
1 Tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarse ground pepper
Mix soy sauce, lime juice, Worcestershire sauce, garlic and mustard together. Marinate chicken in mixture for 30 minutes; remove and sprinkle with pepper.
Heat frying pan to medium, drizzle with olive oil or spray with oil and saute chicken for about 6 minutes per side or until juices run clear.
Serve with:
Rice pilaf (or other Rice-A-Roni boxed mix)
Steamer Vegetables
....or as a sandwich with a little hot mustard mixed in with mayo, cole slaw (instead of lettuce), and a quick rice salad
....also delicious chopped or shredded and served mixed with a little pasta and drizzled with Soy Sauce. Makes kind of an Asian Spaghetti...chop up some green onion and sprinkle on top
Enjoy!
Hugs,
Angel
3 comments:
Angel I love chicken but every time I cook it, it tends to be dry...I am scared of undercooking it. My hubby won't eat it if it looks at all undercooked.
UGH, I want it to be done, yet not dry.......
Any suggestions,
Christie
My guaranteed way to make a moist, tender chicken breast is to steam it. Liberally sprinkle each chicken breast with your favorite herb combo and place it on a rack inside of a pan (I actually use a jelly roll pan for lots of meat). Pour just enough chicken broth into the bottom of the pan to catch the drippings and steam your chicken. Cover and bake at 350 degrees for 25 minutes or until chicken is done (internal temperature of 160-165 degrees). Invest in an instant read thermometer to guarantee the right temp.
Poaching is another way to help keep your chicken from drying out. It requires that you submerge your chicken into a liquid (like spiced up broth) and simmer, covered, for about 20 minutes. Again, always check the internal temperature!
Of course white meat has less fat than dark meat so it tends to dry out faster. Christie, don't be afraid to really use lots of herbs and spices with both of the above techniques. I think you and your husband will be pleasantly suprised.
Thanks Christie and I hope this helps!
Angel
I tried it and it worked!
I made my coating for the chicken out of parmesan cheese, bread crumbs, finely chopped French's dried onions, garlic powder, garlic salt, and my hubby said it was some of the best chicken he had ever had!
Yeah, I am so happy!!!!
Thanks so much Angel
Christie
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