One Teaspoon From Disaster

No pink, please

• Posted September 21, 2005 12:37 AM
• 1 Comment

I have a few fears and even more faults.

And right up there with heights and spiders is under-cooked chicken. This leads to one of my flaws: consistently over-cooking chicken.

I don’t burn it, but just heat it rather excessively. Yes, the pink coloring goes, but I’m left with rubbery or dry results. This happened again when I prepared a reader-submitted recipe for a nameless chicken veggie casserole. Oops.

I loved this recipe because there were no actual measurements for the ingredients. There was, however, a bake time — which I exceeded. Fear drove me to do it.

Follow the directions and I think this will turn out great. It’s a nice combo of chicken with fresh squash and zucchini.

Let me know how it works out for you submit your comments, or e-mail me a recipe to try by CLICKING HERE

As fall approaches, I’m looking for recipes for homemade soups, breads or anything Halloween related.

Chicken veggie casserole
Ingredients:
2 to 4 boneless chicken breasts
garlic salt
seasoning salts
honey
ranch dressing
shredded cheese
plain bread crumbs
canola or vegetable oil
one yellow squash
one zucchini
Directions:
Preheat oven to 375 degrees. Cut the squash and zucchini into round slices.
Squirt lines of ranch dressing in bottom of a 9 by 13 inch baking pan, and place the slices on top. Smother the chicken breasts in oil and roll in bread crumbs until completely covered. (If you would like additional flavor, add seasoning salts to bread crumbs). Place breaded chicken breasts in baking pan on top of the veggies. Sprinkle salts and garlic on top, followed by a small amount of oil and ranch. Drizzle honey over entire contents. Bake for 15-20 minutes, remove and sprinkle desired amount of shredded cheese on top. Put back into oven and six to eight minutes.