Tonight's dinner was a success, except for the fact that I did not make enough rice for everyone. This meal was quick and easy with extremely tender chicken. I believe the chicken stock that you add at the end of the cooking process helped with keeping it tender. The squash was from our garden. Steaming the squash and asparagus was a great way to prepare these two veggies. One of the blog's followers was over for dinner and she also said that it was good. She is not pictured. :) Grade: B+
Directions:
8 skinless, boneless chicken thighs
3 slices of bacon
1/2 cup chicken breast
1 lb of asparagus
1 small yellow squash
1. Sprinkle chicken with salt and pepper. In 12-in skillet cook chicken and bacon over medium-high heat 12 min, turning over to brown evenly. Carefully add broth; cover and cook 3-5 more or until chicken is tender and no longer pink.
2.Meanwhile, in microwave-save 2 qt dish combine asparagus, squash, and 2 Tbs water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100 percent power 3-5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
Sarah
Emily
Lucy
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