From the Kitchen of Slowlane

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I've noticed recently that several blogs occasionally post menu plans for the week or recipes.

Since I don't feel like admitting to how many times my menu plan for this week included microwave popcorn, I will share my recipe for delicious Pineapple Apple Pepper Apple Chicken.

Pineapple Apple Pepper Apple Chicken
Serves 1 three times

Place two boneless skinless chicken breasts top side down in a toaster oven set on "broil".

Meanwhile, for sauce:
Cut up a pineapple and put whatever fits into a plastic container. Place in fridge.
Chop the pieces that didn't fit into the container and put them in a cereal bowl.
Add the last of the bottle of red wine vinaigrette.
Add pepper until it looks aesthetically pleasing.
Add a dollop of oil.

Turn tray in toaster oven so that each side gets a chance under the only half of the heating filament that works.

Meanwhile, back for the sauce:
Add an "oops" of Oregano without a shaker lid.
Add some Worcestershire sauce... stop shaking the bottle when you manage to say the word correctly.
Stir.
Add apple sauce.
Stir.
Add more apple sauce.
Stir.

Spoon sauce over chicken and flip chicken, spoon more sauce, covering every available surface.

Repeat spooning of sauce over chicken every five minutes until all the sauce has been used or until you are too hungry to wait around any longer.

Cooking time takes approximately an hour and a half according to the toaster oven timer, but if it really took an hour and a half, I'd still be waiting.


If any of you happen to try this recipe using a working oven and timer as well as more orthodox measuring units, I'd be interested in knowing what they are, because Pineapple Apple Pepper Apple Chicken is considerably more satisfying than microwave popcorn.

Comments

serapio said…
"Serves 1 three times"

That line cracks me up. =)
2:58 AM
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