Friday, February 18, 2011


Well, that might be drastic. Kitchen-changing, for sure.

I'm just muddling through the parenting thing these days without much to report, so I'll expand on my family-dinner theme this week ...

I was trying to come up with a Mexican-themed dinner this week to use up the avocados and tomatoes I had on hand. We always have some chicken breasts in the freezer, but I generally don't have any creative uses for them. I thawed a few and thought I would come up with something, then serendipitously came across this technique:

How to Cook Moist & Tender Chicken Breasts Every Time at The Kitchn

They aren't kidding! It worked great for me - truly a revelation. I just added about 1 Tbs of Mexican spices to the flour for some extra flavor, but you could use anything or nothing at all. I squeezed 4 chicken breasts into the pan and we had two for dinner that night, along with two the following night chopped up for tacos - I just rewarmed them in a nonstick skillet.

The best part, though, is that it takes 20 minutes once you put the lid on. You can definitely whip up a side dish or salad, or get your kid's plate ready and the table set while you are waiting for the chicken to finish.

Give it a try!

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