Chicken Lazone

I had never heard of chicken lazone before, but I ran across a recipe here and thought it sounded too easy and delicious not to try. It was good, but I think I need to make it again and let the sauce thicken a little longer and it would be perfect.

Chicken Lazone

Ingredients
2 thin boneless, skinless chicken breasts (either cut in half lengthwise or pounded flat)
garlic powder
onion powder
chili powder (I didn't have this, so I used taco seasoning... close enough!)
1 cup heavy cream
2 T and 2 T butter

Equipment
skillet, stove

Instructions
Season your chicken breasts on both sides with the three spices. Melt 2 T of butter in the pan and cook the chicken on both sides until done. Melt the remaining 2 T of butter around the chicken and pour in the cream. (If necessary, scrape up any seasoning that has stuck to your pan and incorporate it.) Cook for about 8 minutes until sauce thickens.

Yields
2 servings (two chicken breasts)

Total time
about 20 minutes

Cleanup rating 4/10
This rating was arrived at because I was a responsible adult and cleaned the pan immediately after eating dinner. Don't let this one sit. My sauce was thin enough that the little bit left in the pan just went down the sink drain, and it's only one pan so it's not too bad.

Flavor rating 6/10
Birk liked it more than I did, but it did grow on me the more I ate. Like I said at the top, I think I should have let the sauce thicken more.

Difficulty rating 5/10
It doesn't take a very long time, it's almost the same as my basic chicken recipe but with a sauce component added to the end, and the skills necessary are pretty simple (recognizing when chicken is done and when sauce is thickened).

Adjustability: medium
You can switch up the spices and maybe add vegetables or cheese or something. It's hard to say with this one.

Make it with...
I made this with garlic mashed potatoes (the sauce was delicious on them) and a recipe I'm about to post, kale and onion saute. Everything went really well together. The original recipe showed the chicken and sauce being served over a long noodle like spaghetti, which would probably be really good too.

Cost
Chicken, heavy cream, butter, and the spices all belong in my kitchenventory, so the garlic mashed potatoes (about $2) were the only thing I bought that I don't normally have on hand.

Chicken and Onions

I didn't take a picture of this dinner, but I've made it several times before. In fact, I was surprised to find that I hadn't posted it here before.

Chicken and Onions

Ingredients
two boneless, skinless chicken breasts
one large onion, sliced
olive oil
salt, pepper, paprika, garlic powder

Equipment
oven

Instructions
Preheat the oven to 450F. Line a baking dish with foil (this recipe can stick to a pan and hold on for dear life). Put the chicken and the sliced onions in the dish and drizzle with olive oil. Toss to coat. Sprinkle with seasonings of your choice (I like garlic on everything, and paprika gives it a nice color). Bake for about 30 minutes.

Yields
2 servings

Total time
30 minutes

Cleanup rating 3/5 if you use foil
If you don't use foil, have fun scrubbing onion bits off your dish. Been there; done that. Now I only make this dish with foil.

Flavor rating 7/10
Sometimes I overcook this. Sometimes I undercook it. When I get it right, it's a 7/10. When I don't, it's like a 3.

Difficulty rating 2/10
So simple. Surprising, considering I just admitted to screwing it up sometimes.

Adjustability: medium
You can add other veggies, or use different seasonings, but that's about all there is to it.

Make it with...
This time I made it with rice in the rice cooker that I added shredded gouda to (try it, it's great). You can make it with mashed potatoes, or noodles, or any veggie side dish... it's really versatile, because it really just boils down to being chicken, seasoned however you want.

Kitchenventory
Cabinet: nothing
Fridge: chicken breasts
Countertop: onion, olive oil
Spice rack: seasonings
Miscellaneous: foil

Chicken Noodle Soup

One of my dad's favorite pastimes is to try making dinner without going grocery shopping. He likes the challenge of using what is already in the kitchen to make a meal. I don't have quite the knack for it that he does, but he has several years' worth of experience on me, so I don't mind.

However... I have to admit that I did a pretty amazing job yesterday.

I was cleaning out one of the cabinets (as part of the kitchenventory) and found an old can of chicken noodle soup... old enough that I didn't want to eat it. But it sounded good. So I thought, "Oh, I'll go to Panera on my way to work and get some soup for lunch." But then I thought, "There's chicken in the fridge, and I just pulled half a bag of egg noodles out of this cabinet." Lo and behold, I had the stuff to make an actual chicken noodle soup in the Crockpot.

This is a recipe where I'm listing what I had and used, but it's very versatile, so make substitutes all over the place.

Chicken Noodle Soup (Slow Cooker)

Ingredients

two boneless, skinless chicken breasts

about 3 cups of chicken broth

about 3 cups of water

half a packet of onion soup mix

half a bag of baby carrots

half a bag of frozen peas

half a bag of frozen green beans

salt, pepper, shallot-pepper seasoning

half a bag of egg noodles

Equipment

slow cooker

Instructions

Place the chicken in the bottom of the slow cooker. Cover with the veggies and liquids. Cook on low for 6-7 hours (mine went about 8 because of work schedule). Take out the chicken and shred it with a fork (this should be really easy, it'll just fall apart) and put it back in. Add the noodles and let it cook for another 20-30 minutes. Add more liquid if you feel like it needs it.

Yields
5-6 servings... I'm working my way through the leftovers now.

Total time
7-8 hours (prep time about 5 minutes)

Cleanup rating 4/5
If you don't use a slow cooker liner, slow cookers can be a pain to clean. But at least it's only one dish. Still, this has lots of little bits of things and if you don't lick the pot clean, you have to clean little bits of things off of it.

Difficulty rating 2/10
Make sure you remember to pull out the chicken and shred it and put in the noodles on time, but otherwise, this is super easy.

Flavor rating 8/10
It might be because this was exactly what I wanted or because I skipped lunch, but this was DELICIOUS.

Adjustability: high
Since this was an on-the-fly recipe, that kind of defines it as an adjustable recipe. Use whatever vegetables and seasonings you have on hand. Have more chicken broth? Use it; I had about three cups, so that's what I used. Have vegetable broth instead? Go for it.

Make it with...
Nothing or anything. This was a hearty meal on its own and didn't need anything to go with it.

Caesar Salad

You may be saying, "Alex, you haven't posted in a couple weeks, and here you bring us a salad? That's not cooking." To that, I say: I can't hear you, and calm your face, because this salad was delicious.

Birk picked up Ken's Steakhouse creamy caesar dressing a while back, and it's now my favorite Caesar dressing in a bottle. (The best Caesar anywhere is the one at The Melting Pot, but I don't dare try to copy it... I just eat it once a year and love it.) It's a pretty big bottle, so you might see Caesar show up again sometime on here.

Caesar Salad

Ingredients
romaine lettuce
croutons (ours are Parmesan Caesar)
bacon
chicken (got a rotisserie chicken, rosemary & garlic)
Parmesan cheese
Caesar dressing

Equipment
colander or salad spinner, cutting board and knife, microwave if your bacon isn't cooked, bowls

Instructions
You've made a salad before, right? Wash and pat dry your lettuce (I hate a watery Caesar, and it can make your croutons soggy, which is just the worst) and divide it into bowls. Cut up your chicken into bite-size pieces. Microwave your bacon according to package instructions. Assemble salads. Smile.

Yields
Depends on how much of each ingredient you use, of course.

Total time
10 minutes

Cleanup rating 1/5
You aren't even cooking. Absolute maximum of dishes to clean is your colander or salad spinner, cutting board, knife, maybe a plate you cooked bacon on, and your bowls/forks.

Difficulty rating 1/10
Even with the required skill of knowing how to efficiently dissect a rotisserie chicken (which I left up to Birk while I did the other prep), it doesn't get much easier than this.

Flavor rating 7/10
It's a classic dish. Chicken Caesar salad. Can't go wrong.

Adjustability: high
Use steak, shrimp, turkey, tofu, or nothing instead of chicken and bacon. Use a different type of lettuce. Instead of croutons, use nuts or Parmesan crisps or some other crunchy little thing. Try different dressings (although then I guess it's not so much a Caesar...)

Make it with...
Everything. With the chicken in it, it's a fine entree on its own. If it hadn't been so quick and I hadn't been so hungry, I would have roasted some potatoes and onions with it, or sauteed chicken breasts to go alongside it instead of cutting up rotisserie chicken to put on top of it. Go nuts.

Game of Thrones Dinner: Honeyed Chicken and Spiced Squash

I know, I disappeared from this blog for a while... Sorry! But I haven't been cooking as much because I've been doing... everything else.

Last Saturday, Beth and Chris and I entered a cosplay contest at Tidewater Comicon... and we won best group! In celebration of our cosplay (Melisandre, Margaery, and Oberyn) I wanted to make an easy dinner for everyone from the Inn at the Crossroads. I wanted to make olive bread but the timing didn't work out very well, so this is what we wound up with:

I made a pressed-for-time (some might call it "lazy") version of Honeyed Chicken. I cheated and used pre-made rotisserie chickens, but I made the sauce. I also made Spiced Squash with it (I used the modern recipe, but used butternut squash that was growing in the yard so I wouldn't have to buy acorn squash). And to pull it all together, I threw together a green salad out of what the in-laws had growing outside: a couple different types of lettuce, spinach, tomato, and some red onion Birk chopped up while I was out picking everything else.

Sauce for Honeyed Chicken

from Inn at the Crossroads

Ingredients

1/2 cup apple cider vinegar

1/3 cup honey

dash of mint (I had to use dried)

handful of raisins

1 Tbsp butter

Equipment

saucepan, spoon, measuring cup, stove

Instructions

Combine everything in a pan and cook until the raisins start to plump. Pour it over the chicken when it's done. (Yes, it's that simple!)

Yields

I actually doubled the recipe since, as you can see in the photo, I had two chickens. (I was channeling the Hound, I guess.) But the recipe makes plenty for one full chicken.

Total time

For the sauce, maybe 10 minutes total. I was reheating the chickens so that took about 30 minutes.

Cleanup rating 2/5

I expected something with this much honey to be a huge mess, but it wasn't bad. I recommend cleaning out your pan pretty quickly though, because it does that thing where the fat floats on the top if you don't use all the sauce, and I think that's kinda gross. And rinse out your measuring cup with really hot water right after you measure the honey, and that'll be less of an issue later.

Difficulty rating 2/10

It's a really simple recipe. Even if you had to roast a chicken from scratch, I wouldn't put this over a 5/10. The timing is easy, the cooking is easy... you do need to be able to keep an eye on it, but I had Birk around for that.

Flavor rating 6/10

I thought it was a little heavy on the apple cider vinegar, but everyone else said it was good. I think it went really well with the already-seasoned rotisserie chicken, so the flavor plays well with others. And I'm pretty sure some of the vinegariness went away as the sauce cooled.

Adjustability: low

Other than adding herbs, I don't know how I could change this, but I also don't know why I would. It's basic and yummy.

Make it with...

Obviously, chicken. I don't see any reason you couldn't make it with turkey instead. I wouldn't use it with other meats, or with anything other than poultry.

Spiced Squash

from Inn at the Crossroads

Ingredients
a squash (I used butternut)
1/2 cup maple syrup
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice (I skipped this because we didn't have any)

Equipment
sauce pan, stove, baking sheet, oven

Instructions
Cut up the squash into approximately 1" pieces. Preheat the oven to 375F. Heat the maple syrup in a pan with the spices for about 3 minutes, stirring constantly (do not let it boil). Remove it from the heat. Arrange your squash pieces on a baking sheet (I highly recommend lining it with foil first). Pour the sauce over the squash, coating the pieces as evenly as possible. Bake until tender, about 20 minutes. If you managed to reserve any sauce, heat it in the last few minutes and pour it over the squash when you take it out of the oven.

Yields
Two fairly big butternut squashes fed me and five friends, and the sauce was just the right amount.

Total time
This only took about half an hour, with Birk cutting up the squash while I worked on the sauce for the chicken.

Cleanup rating 2/5
Not bad, but you are heating maple syrup in a pan. I'd recommend using all the sauce on the squash to begin with, and cleaning the pan immediately, while the squash is in the oven. And if you follow my advice about lining the baking sheet with foil, it'll make it 10x better.

Difficulty rating 3/10
I learned that butternut squash is pretty tough to cut; it's kind of like a sweet potato. Beyond that, this is a very simple recipe... it's like a sweet version of my potatoes!

Flavor rating 7/10
I don't eat a lot of squash, but maybe I should start. This was really good. It's excellent for fall weather! I think I might mount an effort to get squash everywhere instead of pumpkin. (Nothing against pumpkin, I'm just not a big fan of it in everything... just pie, really.)

Adjustability: low
There are only so many spices that would go well on a squash, and there are only so many types of squash, and that's all you could really change, because that's all you're using.

Make it with...
Of course, I made it with the honeyed chicken, which was an amazing combination. But I think you could make it with anything that you consider a fall or winter meal. It's a side dish that plays well with others. And it's an excellent and easy vegan dish if you have guests with dietary considerations at the holidays. (It's also gluten-free unless you have a really weird maple syrup.)

Avocado Chicken Parmesan

I sent a photo of this one to my dad to tell him it's okay for him to be jealous of my dinner. That's a pretty good sign that this was amazing, because my dad is an excellent cook so I have to do a really great job to think I can impress him.

Avocado Chicken Parmesan

Ingredients

Chicken breasts

Flour

Egg

1 Tbsp milk

Bread crumbs

Tomato sauce*

Avocado, sliced

Cheese (mine was a 4-cheese blend with Parmesan in it)

Equipment

Cookie sheet, foil, oven, a bunch of bowls

Instructions

Preheat oven to 400F. Set up your bowls: one for flour, one for an egg beaten with the milk, one for bread crumbs. Do one chicken breast at a time: lightly bread it with flour, dip in the egg, thoroughly coat with breadcrumbs, and lay on greased foil lined pan. Bake for about 4 minutes, flip them over, bake another 4 minutes. Take them out of the oven and spoon sauce over the top of each one. Lay slices of avocado on top of each, and sprinkle with cheese. Return to the oven for about 5 minutes, unless cheese is all melted.

Yields

As many chicken breasts as you make. For every two chicken breasts, use one egg and one avocado.

Total time

About 20 minutes

Cleanup rating 1/5

Don't spill sauce everywhere and you're fine. You've got foil on the pan, so you've got a few bowls to rinse out and toss in the dishwasher and that's about it.

Difficulty rating 3/10

I almost gave this a 2 but then I remembered that a lot of people have difficulty slicing avocados for some reason. I had what I'm pretty sure was the world's most perfect avocado so that kind of helps I guess. But all the other steps are really easy.

Flavor rating 8/10

YUM. Remember how I said up there at the top all that stuff about how amazing this was? Just refer back to that.

Adjustability: medium

Use seasonings in your flour and/or breadcrumbs! Switch up your sauces (see the asterisk below)! Try different cheeses!

Make it with...

Original recipe told me to serve it with a green salad. I made peas with garlic butter. Pretty much any vegetable will be friends with this chicken. It doesn't really call for much else. You could make a little spaghetti and add some of your sauce to that too.

*I "made" my own tomato sauce too. I use the sarcastiquotes because it wasn't hard, so it doesn't really feel like I "made" anything. Target had a tiny little can of tomato sauce for $0.39 so I got that instead of buying a giant jar of shmancy sauce that I'll barely use any of. Then I added basil, oregano, shallot-pepper seasoning, LOTS of garlic powder, and some Brady Street cheese sprinkle. So this part is super adaptable.

Bonus photos!

My sauce and avocados, waiting for the chicken to bake.

Adding the avocados

 

Beautifully done!

Mmmm, dinner.

Avocado Chicken

As is often the case, this is from a recipe online that I adapted to suit my own abilities/tastes/preferences/available ingredients.

Avocado Chicken

Ingredients
2 chicken breasts
1 Tbsp olive oil
seasoning (I used sate from Penzey's)
2 avocados
about 1 Tbsp minced garlic
about 1 Tbsp lime juice
about 1 tsp cilantro
rice, to serve with

Equipment
stove (2 burners)

Instructions
Make your rice (I used the 2 cups of water, 1 cup of rice, 1 Tbsp of butter in a saucepan method). While that's going on, make your chicken (like this) with your seasoning of choice. While you're waiting on both of those, cut and scoop your avocados and put them into a bowl. Run a knife through them a few times to approximately dice them. Add the garlic, cilantro, and lime juice (and some salt) and mix it up. (Don't mix too much or it will turn to a paste instead of a relish-like consistency.) Once everything is done cooking, serve the avocado on top of the chicken on top of the rice.

Yields
2 servings (easily scalable)

Total time
about 30 minutes (rice took 20 minutes, everything else happened while that was cooking)

Cleanup rating 2/5
You just have the chicken pan, avocado bowl, and rice pan to clean.

Difficulty rating 3/10
The chicken is easy, the rice is stupidly easy, and the avocado is easy. And you don't have to get the timing exactly perfect either!

Flavor rating 8.5/10
YUMMMMMMMMM. I loved this. The only change Birk suggested was to add beans (which I'm not a big fan of unless they're baked beans served with hot dogs). I thought maybe adding some cumin to the chicken or making Mexican saffron rice instead of the plain white rice would be good too.

So, happy pre-Cinco-de-Mayo, everyone! I had mine with a Cuba Libre; I highly recommend that.

Butter Chicken

Last night, I made two Indian dishes for dinner. It was a bit of an undertaking for a mid-week dinner, but hey, there are sufficient leftovers for a complete second meal!

The main dish was butter chicken (which has so much more tomato in it than anything else, I think it should be called tomato chicken). I found a recipe online and made my own adjustments to it, so I know this is like... Alex-ized butter chicken. Go with it.

Butter Chicken (which I think should be called tomato chicken)

Ingredients
3 chicken breast filets
garam masala
coriander
ground ginger
cinnamon
2 tsp minced garlic
8 oz peas (I got a steam-in bag and nuked them)
3 Tbsp butter
15 oz can of diced tomatoes in juice
14.25 oz can of tomato sauce
1 Tbsp tomato paste
1/3 cup heavy whipping cream
1/2 an onion, diced

Equipment
skillet, stove

Instructions
Cook your chicken. Technically this should be made with baked or rotisserie or tandoori chicken, but I made mine like this but with garam masala and some salt. Take out your chicken and let it cool and absorb its juices for a while. (This is time I spent paying attention to the samosa filling.) Dice your onion. Melt butter in the pan and add onion, cooking until they're golden. Add the garlic, tomato paste, and about 1/2 tsp each of garam masala, coriander, ginger, and cinnamon. Stir constantly for a few minutes, until well blended. Add the diced tomatoes and tomato sauce, mix thoroughly, let it heat through. Add the chicken and let it heat through. Add the peas and cream, mix thoroughly, let it heat through but don't boil.

Yields
SO MUCH. Probably about six servings.

Total time
30 minutes if you're making it by itself*

Cleanup rating 3/5
It can be a messy dish, but it's mostly tomato sauce so it comes off fairly easily when you clean it right after dinner.

Difficulty rating 4/10
There are a lot of ingredients to keep track of, but if you play the cooking show game (set out all your ingredients ahead of time) it's a lot easier.

Flavor rating 7/10
I had never had butter chicken before, so I don't know how accurate I was, but I thought it was good. I think we could do without the diced tomatoes (I like tomato sauces but not pieces of tomato) so I'll probably experiment with this one in the future.

*I made this with samosa filling so it actually took about an hour to make dinner.

Winey Chicken and Roasted Carrots

It's a two-fer! (There's also garlic mashed potatoes and peas but there isn't much to say about them... follow box directions for the potatoes, and microwave the peas with some butter. Ta-da...)

Winey Chicken

Ingredients
Chicken (I used tenderloins, about 10 of them... 1 package)
Red wine, about a cup
Minced garlic
Olive oil, 1 Tbsp
Paprika
Brown sugar (about 1/2 cup)
Salt

Equipment
Skillet (with a lid), stove

Instructions
Put the oil in your skillet and put it on medium heat. Add garlic and let it cook until it's tender and starting to turn golden. Add the chicken in one layer and cook it ten minutes on each side (until it's almost entirely cooked; no pink on the outside). Sprinkle the brown sugar and paprika on the chicken, and pour in the wine. Cover and simmer for 15-20 minutes. (If you want even color, turn the chicken about halfway through. You can see in the photo that I didn't do this.)

Yields
About 3 servings, for us. Scalable to a degree.

Total time
About 45 minutes.

Cleanup rating 3/5
You get a gunky pan but if you wash it quickly, it's not a problem. (I didn't wash it quickly.)

Difficulty rating 5/10
You really have to pay attention to this one at all the stages, and it takes a long while. It's helpful to have a few other things going (like I did) but then you have to orchestrate everything.

Flavor rating 5/10
Good... not great. I feel like I can fix it somehow. Maybe more sugar and paprika? Maybe I needed to flip the chicken? I'm not sure. But it was good.

Roasted Carrots

Ingredients
Baby carrots
Vegetable oil
Seasonings, including kosher salt (I used shallot-pepper seasoning)

Equipment
pan, oven, foil

Instructions
Preheat the oven to 400F and line the pan with foil. Toss your carrots in the oil, coating them evenly. Lay them in a single layer on your foil-lined pan and sprinkle with kosher salt and the seasoning of your choice. Bake for 40 minutes.

Yields
How many carrots did you use? Scalable.

Total time
45 minutes

Cleanup rating 1/5
Wait for foil to cool; throw away foil. Easy-peasy!

Difficulty rating 2/10
Other than testing to make sure the carrots are done, there isn't much to this. You can do it.

Flavor rating 7/10
I love roasted veggies, especially potatoes and carrots. YUM. Just... just yum.

Sweet-and-Spiced Chicken

Birk suggested chicken. I couldn't decide how to flavor it. I turned to Pinterest. This is what I adapted from what I found.

With oven potatoes - with onion thrown in this time! - and peas... and red wine.

Sweet-and-Spiced Chicken

Ingredients
Chicken breasts (I actually bought the tenderloins because I wanted them to bake faster)
Light brown sugar (about 2 Tbsp)
Cumin (1 tsp)
Paprika (1 tsp)
Garlic powder (1 tsp)
Onion powder/flakes (ours is dried minced onion) (1 tsp)
Oregano, dried (1 tsp)

Equipment
Oven, bowl for dredging, baking sheet with a rim

Instructions
Preheat the oven to 425F. Line your rimmed baking sheet with foil (trust me on this one) and spray it with Pam or your favorite equivalent. Wash and pat dry your chicken. In a bowl, mix together the sugar and your spices. Break up the brown sugar so that it's more powdery than it is clumpy. Dredge your chicken pieces in the mixture and lay them on the baking sheet. Bake for about 20 minutes if you're using chicken breasts; 12 if they're tenderloins. (Obviously check them for doneness.) The brown sugar will burn, but mine didn't burn ON the chicken... it sort of ran off and made a puddle shape outlined with burnt sugar, but there wasn't an iota of burnt sugar on the chicken. So maybe turn on a fan or something before you take it out of the oven, if you have a super-sensitive smoke alarm like ours.

Yields
Well, how much chicken did you use? Scalable.

Total time
This took about 30 minutes, what with preheating and baking. (Prep takes less time than the preheating.)

Cleanup rating 1/5
If you don't use the foil and the spray, you'll have a 6/5 on cleanup. But with the foil, all the cleanup you need is to throw away the foil and dump out the remainder of your sugar/spice mixture (you put raw chicken in it, don't you dare use it for anything else).

Difficulty rating  3/10
Dredging the chicken and getting it evenly coated when you aren't using a sticking agent like a beaten egg can be tricky (make sure the spices don't settle in the bowl and hide under the sugar) and you have to get the timing right on removing it from the oven (chicken needs to be done, but sugar shouldn't be too burnt) but it's pretty straightforward. If you get chicken cut the way you like it, you don't even need a knife.

Flavor rating 7/10
Yum! It was different, and I think I could probably tweak the spices a little bit, but overall, quite good.

Chicken

There's really nothing else to call this... it's just chicken.

I'm not writing an official recipe for this, because... it's just chicken. But it turned out pretty and it's what we ate for dinner so I wanted to show you the pictures. We used the Northwoods seasoning from Penzey's (pictured... blurry) and had Stove Top stuffing with the chicken. I know, I skipped the veggies, but wait until you see tomorrow night's dinner and you'll see plenty of veg.

In progress picture:

For the beginners in the audience, this is what you do:

- Wash your chicken breasts and pat them dry.

- Put a little oil (I use vegetable oil... and there's too much in the photo, if you can tell) in a pan. Put it on medium heat.

- When it's starting to get hot, add the chicken (carefully... water + hot oil = ouch).

- Season the top of it and wait. Keep waiting. This is thick chicken... wait a little longer.

- Turn them over, season again. Wait some more.

- Turn them over a couple times. Eventually, cut into the thickest part of one of them to see if it's done. If it's not, keep waiting and turning. If it is, take them out and eat them.

Ta-da! Chicken.

For tagging purposes...

Total time: 15 minutes

Cleanup rating: 2/5 (If you clean the pan after you eat, you won't have to scrub hard or soak the pan, so don't forget!)

Difficulty rating: 1/10 (I didn't even bother writing a real recipe, so it must be easy!)

Flavor rating: 7/10 (I'm not crazy about the Northwoods seasoning, but it's pretty good. Also, the thick chicken breasts stay juicy, whereas smaller pieces cook faster but dry out a little more.)