I'm not really into dishes that combine fruit with meat. I love meat. I love fruit. But apples with pork chops just aren't my thing. Sometimes, though, I feel adventurous and try out a recipe that I normally wouldn't, just to make sure my taste buds aren't missing out. Tonight I made these Pecan Crusted Chicken Wraps with Strawberry Honey Mustard. They were pretty tasty, if you ask me. My husband (who shares my fruit+meat opinions) thought they were too sweet. I probably won't make them again, but they were a nice change of pace.
We both agree, however, that this mango chicken is basically awesome. Since my [husband's] camera died this week, and since I don't make any major changes to the recipe, you'll just have to go here to make it. You can substitute green or yellow bell pepper for the red. I think the basmati rice is delicious with the tropical-ish flavors, but plain white or brown rice will work as well. Just remember to start cooking it before you begin the chicken. Butterflying the chicken breasts--or cutting them in half horizontally--will help them cook faster. I also find that 1 tsp. oil is not nearly enough to keep the chicken from sticking to the pan, especially if it's been butterflied, so start with 1 T. oil, then add a little water later if the meat is still sticking. Enjoy!
P.S. Fresh chicken breasts are on sale at Kroger this week (through Thursday) for $1.88/lb.
P.P.S. Aldi has some great deals on produce this week (through Wednesday), including 3-pack cucumbers for $0.69, 1-pound baby carrots for $0.69, 8-ounce mushrooms for $0.69, 10-ounce grape tomatoes for (you guessed it) $0.69, and 3-pack bell peppers for $1.29. I love Aldi.
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