(no subject)
Feb. 8th, 2004 10:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
drewbearAhh... I forget how much I enjoy cooking when I'm not actually doing it. The multi-tasking while remaining focussed on one goal helps me let go of the rest of my day...
What brought this on is that my sister (![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
lysariala) had her 21st birthday last month and I told her I'd cook dinner for her as her present. After checking both of our weird-ass schedules, we decided on today/tonight. Other than some minor freaking out (on my part) over cooking times, it went great!
The menu was pretty simple, but I used an original recipe, which turned out pretty damn tasty:
The side dishes were a steamed vegetable medley (baby carrots & broccoli), with some Uncle Ben's 3-cheese rice. The entre was my dish, "Salsa-Baked Chicken". Here's how to make it:
Ingedients / Equipment
1 boned chicken breast filet per person
1 large tomato per 4 filets
2 tablespoons tomato salsa (spiciness/chunkiness to preference) per filet
1 tablespoons water per filet (optional)
aluminum foil
Instructions
Heat the oven 400-425 degrees on the "Bake" setting.
For each filet to be cooked, prepare a single sheet of foil large enough to completely wrap the filet from all sides. Be generous, the foil keeps the moisture in.
If frozen, completely defrost the chicken filets before continuing (yes, this really does need to be said). Tenderize each filet until it's no more than 1/2 inch thick at any point. Place each tenderized filet in the center of a strip of foil. Form the foil immediately surrounding the filets into loose cups, to contain the salsa.
Wash the tomato and cut it into 8 slices. Place 2 slices in the center of each tenderized filet.
Pour the salsa onto the filets, making sure to cover as much of the chicken as possible. For extra moisture, also add water at this time.
Finish wrapping the chicken, making sure that the chicken is completely enclosed, and that the salsa/water can't leak out. Place the packets onto a baking pan (preferably with sides, to contain any leaking fluid from the packets). Put the baking pan, with packets, onto an oven rack at the middle height of the oven.
Let bake for 15-20 minutes. Remove pan, unwrap packets and serve.
Feel free to adjust ingedient amounts to taste, and if you use this recipe, let me know how it turned out, okay?
What brought this on is that my sister (
lysariala) had her 21st birthday last month and I told her I'd cook dinner for her as her present. After checking both of our weird-ass schedules, we decided on today/tonight. Other than some minor freaking out (on my part) over cooking times, it went great!The menu was pretty simple, but I used an original recipe, which turned out pretty damn tasty:
The side dishes were a steamed vegetable medley (baby carrots & broccoli), with some Uncle Ben's 3-cheese rice. The entre was my dish, "Salsa-Baked Chicken". Here's how to make it:
Ingedients / Equipment
1 boned chicken breast filet per person
1 large tomato per 4 filets
2 tablespoons tomato salsa (spiciness/chunkiness to preference) per filet
1 tablespoons water per filet (optional)
aluminum foil
Instructions
Heat the oven 400-425 degrees on the "Bake" setting.
For each filet to be cooked, prepare a single sheet of foil large enough to completely wrap the filet from all sides. Be generous, the foil keeps the moisture in.
If frozen, completely defrost the chicken filets before continuing (yes, this really does need to be said). Tenderize each filet until it's no more than 1/2 inch thick at any point. Place each tenderized filet in the center of a strip of foil. Form the foil immediately surrounding the filets into loose cups, to contain the salsa.
Wash the tomato and cut it into 8 slices. Place 2 slices in the center of each tenderized filet.
Pour the salsa onto the filets, making sure to cover as much of the chicken as possible. For extra moisture, also add water at this time.
Finish wrapping the chicken, making sure that the chicken is completely enclosed, and that the salsa/water can't leak out. Place the packets onto a baking pan (preferably with sides, to contain any leaking fluid from the packets). Put the baking pan, with packets, onto an oven rack at the middle height of the oven.
Let bake for 15-20 minutes. Remove pan, unwrap packets and serve.
Feel free to adjust ingedient amounts to taste, and if you use this recipe, let me know how it turned out, okay?
