I printed out a recipe today for some marinated chicken. Assuming that I have time to get to it this evening, I’ll marinate it for a short time, then cook it on the grill. If I don’t have time, well, it’ll marinate overnight and be ready for tomorrow’s dinner.
Here’s the recipe as it came:
Italian Marinated Chicken
INGREDIENTS:
1 3/4 cups Swanson® Chicken Stock
1 tablespoon canned diced tomatoes, drained
1 teaspoon grated Parmesan cheese
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon garlic powder
6 chicken breasts
DIRECTIONS:
1. Stir the stock, tomatoes, cheese, Italian seasoning and garlic powder in a shallow nonmetallic dish or a resalable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
2. Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the stock mixture.
3. Grill the chicken for 15 minutes or until it’s cooked through, turning it over once halfway through cooking and brushing often with the stock mixture. Discard the remaining stock mixture
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Here’s what I’m going to do. First of all I don’t need six chicken breasts, only two. Secondly Chili-man won’t eat anything made with diced tomatoes….. (sigh) so I’m going to substitute a heaping tablespoon of tomato powder. I’ll also only use ¾ cup of the stock and save the rest to make rice with. Since I’ve drastically reduced the amount going into the recipe, I’ll half the seasonings.
Sounds like a plan. Lets see how it goes….. after all I’ll be driving home in the heat of the day. Sure, I’ve an air-conditioned vehicle – but the heat still zaps ya.
italian chicken
UPDATE: The chicken turned out great - tasty too! Although the recent humidity did in my tomato powder, so I left that out. So in reality, my recipe was really nothing like the one above…. lol
