Adventures in cooking...
Cooking isn't really my thing, but I've finally decided to give it a shot. I just recently had a blood test done through the Lexington Medical Center Community Outreach Program at work and found out my cholesterol is borderline high...a little more motivation to cook and eat healthier. Tonight's experiment: southwest chicken with spinach and Mexicorn salad. Lucky for me, I came across this handy sauce kit to season the chicken with barbecue ranch salad dressing. The final product turned out edible! Go me.
What you'll need:1. Thinly sliced chicken breasts.
2. Seasonings. Make your own or buy the kit like I did.
3. Olive oil.
4. Spinach.
5. Mexicorn.
6. I also added almonds, edamame, and Parmesan cheese because I had them and I like them.
7. Aluminum foil.
8. A pan. How to make it:
1. Preheat oven to 435 degrees.
2. Tear off a square of aluminum foil about a foot long.
3. Place chicken breast on aluminum foil.
4. Pour a little bit of olive oil, salt and pepper on the chicken breast.
5. Add your seasoning of choice. I used the seasoning from the kit, sprinkled a few almonds, Parmesan cheese and some spinach.
6. Fold corners of foil in over chicken breast and scrunch the foil.
7. Place chicken wrapped in foil in pan for 25 minutes.
8. Check to make sure it's done by cutting the center and checking to make sure there is no pink. You should have very moist, white chicken.
9. Put Mexicorn in microwave and top spinach with it.
10. Add dressing and any other toppings to salad.
11. Eat the chicken with the salad or on top. Here's where I got my instructions to bake the chicken breast in foil. I went with the max amount of time and added 10 degrees. You don't want to mess with undercooked meat, especially if you're new at this! http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr_2.htm So, I'm no Martha Stewart, but it's a step in the right direction...







