Sunday, April 6, 2014

grandma's cookbook - Broiled, Herbed Chicken Breasts & Tater-Tot Casserole

With it looking like Spring is finally arriving here in Michigan, I have been in the mood for meals which are light, tasty and quick! So, I have been working on preparing meals which are healthy and home-made; not from a box or can and using fresh ingredients. I found some lovely, boneless, skinless chicken breasts for $1.88 a pound and thought this looked like a great buy! When I was ready to cook them, I placed them on the broiler pan, added garlic, pink Himalayan salt, pepper, thyme, marjoram and rosemary, then broiled them. The end result was a moist, tasty, flavorful chicken which I served in pretzel buns or just on their own with a spring greens salad! Tasty and simple!

I prepared the entire package of chicken, so I have quite a bit left over; I'm planning to use some of the chicken in rice later this week, but last night I made chicken tater-tot casserole - I know, you are thinking, "Wait a minute! I thought you were using fresh foods!!!"

I know most tater-tot recipes use caned cream of mushroom soup and processed cheese, but not me. I used frozen mixed veggies, cut pieces of the broiled, herbed chicken, tater tots and sharp shredded cheddar cheese and baked it for 25 minutes. The result was a tasty, lean veggie and chicken dinner and this is a meal which is so simple to prepare you could have your grandchildren help you assemble it and then serve it to their parents!

So, what about you? How do you prepare boneless, skinless chicken breasts?

1 comment:

  1. We've had chicken breasts twice last week. Once filled with ham and mozzarella and then baked wrapped with bacon. The second time was making chicken pot pie last night.

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