Thursday, September 25, 2008


I got about 30 lbs of chicken??? about 8 bucks???
So I have this recipe to try too!!
Hands-on time: 30 minutes
Time to table: 60 minutes
Serves 2 with leftovers or 4 without
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
Pepper to taste
1 pound fresh broccoli
1 can low-fat mushroom soup
½ cup low-fat mayonnaise
2 teaspoons curry powder (don’t skip this)
Small squeeze lemon juice
1 cup grated cheddar cheese
Egg noodles, cooked and tossed with butter
If baking right away, preheat oven to 350F.
In a skillet, heat olive oil on medium til shimmery.
Meanwhile, cut breasts into two or three pieces each.
Drop into hot skillet, sprinkle with pepper, cook for 3 minutes without moving. Turn over, cook 2 more minutes.
Turn off heat.
While meat cooks, cut broccoli tops into bite-size florets, arrange around perimeter of a large baking dish.
Peel stems (because they’re tough) with carrot peeler, slice into ¼ inch coins and arrange in center.
Cover with plastic wrap and microwave for 2 minutes.
Remove plastic, arrange chicken in center over stems.
In a bowl, stir together soup, mayo, curry and lemon juice.
Spread evenly across top. (If you’re cooking ahead, stop here, cover with plastic and refrigerate.
A half hour before serving, remove from frig and preheat oven.)
Sprinkle cheese over top.
Bake for 30 minutes or until bubbly and hot all the way through.

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