Okay, I'm re-committing to blogging... not every day, but when something strikes me. And today, something did. 'Dropped by the grocery store and grabbed a few things that sounded good. First thing on my list? Butternut squash. We've become addicts this winter. Arrived home with the squash and a few other fruits and vegetables (the cadbury eggs are considered a fruit, by the way).I omitted the bacon, baked the squash brushed with a touch of olive oil for about an hour prior to tossing in with the chicken. I had cilantro instead of parsley, so used that instead and actually think it was better for it. I also added one and a half bananas... they are amazing, by the way... Then I served over quinoa. Tasty and v. healthy.
Steve, in his best "Top Chef" voice told me my flavor profiles were perfection. (This is why I cook for this man).
What a nice Monday-night miracle to find a new, untried recipe which you have all the ingredients for... and you end up loving it!!! And now, my husband is cleaning up the dishes as I blog... (another reason I cook for him!) ahh... life is as sweet as those bananas in honey. Now if I could just figure out the margin alignments on my blog... Getting greedy, I guess.
EASIEST EVER CHICKEN MARYLAND Printed from COOKS.COM 2 chicken breasts, cut into cubes. 3-4 slices of bacon (optional) 1 banana, sliced 1/2 of a butternut squash, cubed (or more if wanted) parsley, salt, pepper 1 can tinned sweet corn butter a little honey Sauté the chicken, bacon (optional) and butternut squash. When nearly done, push everything to one side of the pan. Add the banana and a squirt of honey; sauté the banana in the honey over medium-high heat. Add the sweet corn and some fresh parsley, and a good dollop of butter. Mix altogether, making sure chicken is cooked. Serve hot. A sweet, buttery dish... great on a cold day. |
