"Chicken, again? I don't really like chicken," (unless it's a nugget).
"I don't really want that for dinner. It's an okay dinner, but I just don't want it tonight."
Because of that, I dread the "What are we having for dinner?" question that comes sometime each afternoon. It seems I can't win, and it's not usually up for debate, so I give an answer similar to one that you might hear from any tween, "Food."
Recently I tried a recipe from a cookbook that I checked out from the library. I showed Amanda the recipe when she asked what was for dinner, and she turned up her nose.
Undeterred, I began preparations, and when Kyle came prowling and asked for eggs and biscuits for dinner, I told him that we were having chicken that had bacon in it (I'm sure that the "breakfast for dinner" idea came when he noticed the bacon purchase at the grocery store that day).
I left a few pieces of the bacon pretty large in the sauce, and served that to Kyle along with his chicken, rice, and broccoli. "I want normal bacon," he wailed. He ate a few bites of rice for dinner.
So, here's the dinner that received a "three forks up" rating from the family. I'm not really counting Kyle, since VBS this week has left him overly tired, and Dad's work schedule has resulted in later-than-normal dinners, which means he had done a good bit of snacking. So, it's a home run.
Bacon and Cheddar Chicken
from Family Suppers (there are several other recipes I plan to try as well)
1 Tbl vegetable oil
4 large skinless boneless chicken breasts
1/2 cup crumbled bacon (I used 5 slices, I think)
1/2 cup chopped onion
1/2 cup milk (I used half and half for half of the milk, and 1% for the rest)
6 oz shelf-stable cheese, sliced (I think that this means Velveeta, which I didn't have so I used some sliced American cheese, but also about 1/2 cup of real shredded cheddar)
1. Cook chicken over medium heat in the oil, until golden on both sides and cooked through, about 7 to 8 minutes. Transfer to a plate and cover with foil to keep warm.
2. Add bacon to skillet and cook until crisp. Add the onions and cook, about 3 minutes (At this point I dumped out the onions, bacon and grease, which wasn't suggested in the recipe). Add milk and cheese and stir until smooth (I had removed the onions and bacon for better mixing, so then I added them back in). Return chicken and any juices that have accumulated to the pan and turn chicken in sauce to coat.