Tuesday, September 28, 2010

Mahogany Broiled Chicken

We were able to have friends over for supper the other night.  I made mahogany broiled chicken and sweet potatoes.  They seemed to like it.  Jacob enjoyed eating his chicken barbarian-style straight off the skewers.  My friend made an awesome peach pie for dessert that I finished for lunch today.  (Thanks, Donita!)

I am always excited to see a new way to fix boneless, skinless chicken breasts.  It is an economical cut of meat that is versatile and easy to prepare.  Yet, it can easily become dry and bland.  This recipe produces chicken that is neither dry nor bland.  It has such a unique flavor and is not complicated. 

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