Hi there sweet friends, nice of you to stop by!

Prim and folkart needlework designs of drab reds, browns, golds and greens are what I fancy.

Let's share stitchin, sewin, nestin, cookin, collectin, prims, critters and a lovin' mishmash of sweet life...

Monday, September 7, 2009

~ KATIE'S BAKED CHICKY & A WEE FINISH ~

Hi there! Hoping you're all enjoying a sweet Labor Day weekend. Sunday I spent the morning in the kitchen cooking as we don't eat much processed food or *drive-thru* food. Most times I prefer there to be plenty of home-cooked food in the fridge to grab and go. I call this type of cooking the *EMFH Method* a/k/a Every Man For Himself Method ~ LOL!

Here's one of my dear MIL's baked chicken recipes ~ easy, economical and versatile. Makes a perfect hot meal, and perfect chilled for a picnic or if your DH/SO likes to snack on cold chicky. I bake LOTS of this chicky and use leftovers on top of a green salad (my fav), chicken salad or another meal like chicky enchiladas.

The split chicky breasts have been a super bargain around here lately at .99/lb, so this meal was a no brainer, these breasts were huge and five to the package, about $4.00. Always gotta be mindful and budget for stash enhancement you know! Oh, I made Goulash too.

Katie's Baked Chicken:

Preheat oven to 375 degrees.

Rinse chicken in cold water, set aside to drain.

Place 1/2 stick butter or margarine in a 9 x 13 Pyrex casserole, put in oven 'til butter just melts, then remove from oven.

Combine in a baggie: 1 cup flour, 1 heaping tablespoon Good Seasons Italian dressing (dry), 1 teaspoon onion powder, 1 teaspoon pepper. (Adjust each to your preference).

Dredge each breast in baggie and lay in Pyrex, bake for 30 minutes, remove casserole and turn chicky over, bake another 30 minutes.

Continue baking 'til you get the crispiness you favor.

The Good Seasons doesn't really add a ton of flavor, but does enhance the blandness of the flour.

Before the yumminess:
Ta Dah: with Goulash, tons of leftovers for the next few days ~ YAY!

Finished this Friday night, will stuff/fill/finish as ornie, will likely hang somewhere all year round. JCS 2004 ornie issue, CHS Running Stag, Fiddlers 18 ct, stitch count 26 x 44, quick and fun stitch, only took me 5 years to get to it, you know how it is!

Thx for stoppin by and Sweet Stitchin to you!

Tootles, Sue

8 comments:

  1. Oh, how cute and TINY is that!!! How precious!

    Thank'ee for the chicken recipe, I think my very picky hubby might actually eat that, he loves that Good Seasons dry mix!!!

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  2. Oooh love that tiny stitching! Great job!

    The food looks really yummie, I'm starting to get hungry now ;)

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  3. I make a similar chicken here, Sue, but will give your recipe a whirl, too. We eat a lot of chicken, not much red meat...

    That little ornament is so cute--is it stitched over one? I am, for the first time ever, stitching an "over-one" piece for next week. After my initial cross-eyed feeling, I discovered that I'm really enjoying it!

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  4. Tiny stitching, you are braver than I. Love the chicken recipe, hope you don't mind if I save it and try it another day.

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  5. Oh the food looks wonderful! Your stitching looks great as well, beautiful work!

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  6. Veeery cute finish!

    Tks for the info on the chicken. I have all those things on hand so there's no excuse for me not to try it,lol.
    So how do you make the goulash?

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  7. Thanks for the chicken recipe.It sounds yummy and simple. Can't wait to try it.

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  8. Sue, I made Katie's baked chicken last night for supper,and it was delicious. I'm sure it will be a weekly dish at our house. Thanks to you and your MIL

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