And it is Paul. He knows food. And spices. And proportions. And how to tear lettuce so it doesn't get all crumpled. And how to make sour cream taste like ranch dressing. The man has got talent.
But Tuesdays are my day off. Which means I take over the cooking responsibility. Which means every Tuesday we have my chicken specialty.
It is famous from coast to coast and adapted from a recipe in the Low-Fat Cooking book that sells for $5 at Michaels. It is worth making at least once a week.
THE GOOD GOOD CHICKEN RECIPE
- defrosted chicken breasts
- half a cup of vanilla yogurt
- a couple heaping forkfuls of sun dried tomato paste
- about a tablespoon of basil flakes
- two cloves of garlic, properly mashed up
Mix all the ingredients together and add the chicken. It helps to use your hands to get everything properly covered. Cover with plastic warp wrap and refrigerate for at least 2 hours. Remove from the fridge half an hour before cooking. Then bake in the oven for 20 minutes at 400 degrees. Remove from oven, scoop, cover in the remaining sauce, and enjoy!
