Yesterday, I got this meal going pretty successfully.
Roasted Italian Herb Chicken
4 skinless, boneless chicken breasts
2 cups Italian-style salad dressing
1 cup Italian-style dried bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour. Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.
Easy. And, right up my alley.
So, today, I'm considering Chicken Stew, Puerto Rican style. That's my problem . . . going for the gold so quickly in the race and I haven't really stretched my muscles yet. It looks like I'm lucking out a bit though . . . I'm out of a couple of the ingredients. This one might need to be attempted tomorrow.
I have found a way off this crazy