Chicken Dinner Recipe
I’m such a big girl. I’m big enough to have a full chicken dinner. I’m practically grown up! No single ingredient meals for me. Nope. I need a full main course with all the fixings. Here’s how mommy made me my very own chicken dinner.
Ingredients:
2 skinless and boneless chicken breasts
6 medium sized potatoes
9 medium sized carrots
1/2 cup of water
Preparation:
Preheat the steamer to high heat, and the oven to 375 degrees.
Trim any visible fat or sinew on the chicken breasts. You will need a baking dish with a lid. Place the clean chicken in a single layer at the bottom of the baking dish. If you don’t have a suitable dish, you can make a pouch out of aluminum foil. Add half a cup of water, cover, and bake for 25-30 minutes.
Wash the potatoes and carrots, peel them, and wash them again. Cut them into chunks of about the same size. Put the carrot and potato chunks in the steamer, cover, and reduce the heat to medium. Steam for about 20 minutes or until tender.
Take the chicken out of the oven and cut into the thickest part of the chicken breast to make sure that it is thoroughly cooked. There should be no traces of pink. Place the fully cooked chicken on a plate to cool. Pour the liquid left behind in the baking dish through a strainer into a heat resistant cup. Set that aside to cool. Take the vegetables out of the steamer, put them on a plate, and allow them to cool as well.
Once all your ingredients are no more than lukewarm, place the chicken in a food processor and pulse until it is reduced to fine crumbs. Add the carrots and potatoes and pulse until all the ingredients look chopped and somewhat blended. Pour in the liquid saved from the baking dish that the chicken was cooked in. Run the food processor until the contents turn into a smooth puree. It’s possible that tiny particles of chicken will remain visible and that is perfectly fine.
This is a large batch intended to yield leftovers. It can easily be cut in half by using one chicken breast and half the carrots and potatoes. The leftovers may be frozen in meal sized portions, or kept in the fridge if used within a couple of days. If kept in the fridge, it works best if the chicken is stored as the crumbs that come out of the food processor, and the carrots and potatoes are stored as the chunks that come out of the steamer. Combine the ingredients and puree just before serving.
