Last Wednesday night, on the first official day of summer, we were hemmed in by rain and drizzle and general yuckiness. That made the pressing need to bake split chicken breasts, as they were nearing their use-by date, a suitable comfort at mealtime. A little smattering of roasted Brussels sprouts proved perfect in quantity, and easy stovetop stuffing made for a starchy side.
Thank goodness there was still enough vanilla bean ice cream remaining from the vanilla milkshakes celebration, plus hot fudge sauce from the previous week. That ice cream is really just superior, and the hot fudge sauce this time really brought back memories of all those sundaes ordered at McDonald's in my younger freer days.
Cooking guidance from "Baked Split Chicken Breast," from Prospective Phd on AllRecipes.com. [Updated 13 February 2023]
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