This is a very simple way to serve boneless, skinless chicken breasts. It's a snap to adapt this recipe to any amount of servings, and since it requires only about 30 minutes (including marinating) this is an easy weeknight recipe. Even a beginner cook won't have a problem making this one.
I got this recipe from
Barbara at Bless Us, O Lord; she adapted it from a Rachael Ray recipe. It's delicious eaten "as is" or sliced and served (warm or cold) over a green salad.
Here's the recipe along with nutrition info at Cook and Count!
I'm adding a new label: College. My older son, a college student, plans to live in a campus apartment next year and has told me that he'll be using this blog as his main cooking resource. This label will make it easy for him to find dishes he can make easily. I'm just glad he doesn't plan to subsist totally on Ramen noodles and Lucky Charms.
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