Didja know that if you cut up a boneless, skinless chicken breast, coat it with all-natural pesto and then dredge it in a 3:1 mix of cornmeal and cornstarch before cooking, it stays moist, has a lot of flavor, forms a bit of a nice crust...and is a nice pale green?
Well, it's true. I cooked it up with some stir-fried veggies: asparagus, mushroom, cabbage, carrot, green beans, zucchini (some fresh, some frozen). Tasty!
Did I cook the chicken done enough? I think so. Guess I'll find out.
Update: I did. Cook it properly, that is.
BUILDING A 1:1 BALUN
4 years ago
8 comments:
Mix tandoori seasoning and yogurt.
Marinate your chicken in that overnight.
Dredge and cook.
Bright pink chicken.
BGM
Pictures? Because I just had a great idea for a fast-food franchise operation.
I will call it, "Cluck'n Green".
Mike James
Alas, no pictures. Maybe next time.
It's the same brand of pesto I use to make green eggs.
>Update: I did.
Great. Because...
>Did I cook the chicken done enough?
>I think so. Guess I'll find out.
would hold an epic record for the last lines ever posted to a blog.
Sounds really, really good. I'll have to try it myself, thanks!
Try to get the shade close to Zombie Green, and you might be able to Sell It via the Internet.
Capitalism: It's What's for Dinner!
Ya know...when food goes bad, it turns green.
Just sayin'.
Red meat isn't bad for you--green fuzzy meat is bad for you.
Mike James
Post a Comment