Tuesday, December 20, 2011

Dinner Dilemmas: Chicken & Vegetables

Okay, long overdue Dinner Dilemma post. I actually made this dish early last week, but I have had zero time to post. Zero time to post and a piece of garbage computer that crashes every 2.5 seconds, which makes it quite difficult to get anything completed.

I have to note that one of of our beloved critics (Mr. Evan Kargas) was so offended by my meal that he refused to participate. No, he stuck to his moral high-ground and did not let a morsel pass between his lips to his highly refined palate. Therefor, I have only one rating for this weeks recipe: Chicken & Vegetables from Better Baby Food by Diana Kalins and Joanne Saab.


1lb carrots, peeled and sliced
2 sweet potatoes, sliced
3/4 cup chicken stock
1/2 tsp salt
1/2 black pepper
4 boneless skinless chicken breasts
4 tbsp Dijon mustard
1/2 tsp thyme

1. Place carrots on bottom of casserole. Arrange potatoes on top of carrots. Pour half of stock over vegetables. Cover with foil and bake in pre-heated oven (400 degrees) for 20 minutes.
2. Reduce heat to 375 degrees. Stir vegetables. Add salt and pepper to remaining stock. Add mustard and thyme. Pour over chicken mixture and bake for 45 minutes until chicken is no longer pink inside.

Zachary's rating:

Zachary is clearly falling victim to an inflated rating system. He awarded the dish 7 stars. (Out of five, don't ask). Although he was very enthusiastic about the meal, he didn't eat more than half of it. Perhaps this judge is learning that dessert comes to those who give their mothers compliments.

It was an easy dinner to prepare and I liked the flavor of the chicken and the carrots. Next time I think I might add some additional veggies, like bell peppers and onions.

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