Boy sometimes the world can really come at you fast huh? With so much going on in the world around us it can be hard sometimes to just catch your breath and take a minute to appreciate all the things in our lives we have to be thankful for. This is why we you don’t feel like you have that time, you need to find a way to MAKE the time! I’ve found that having a few of these trusty chicken recipes in my proverbial back pocket is a great way to make some time in the evening to spend with my family while also enjoying a fantastic meal that didn’t kill my schedule or budget to make!
Here we go they’re about to talk, this is the whole reason we’re here.
Okay so they look almost exactly the same so I’m gonna say he’s Franklin, Franky’s the one on the right. My right, and um…insulation (that’s what I’m calling the other) is on the left…my left. Oh shhh!, more plot driving info is coming!
Franklin said slightly turning it’s head to insulation, if annoyance were a mood you could see on a face comprised of thousands of tiny insects you might see it here, if you could see it, which you can’t.
And with a resounding boom the molecules are pumped into the trailer park! Its night down there right now so most of the residents are asleep or otherwise occupied. If they weren’t they’d be privy to some pretty outlandish shit. Buzzards morphing into cat gargoyles, lizards getting the dancing bug, and let’s not forget the sentient blood sucking shit leeches. I have to say my favorite has to be the giant chickens though.
Hey let’s go see the giant chickens! Here press the button on this garage door opener. It just transports us to the next relevant scene in the story…honest. Come to think of it I’m surprised it took me this long to remember I had it. I guess it could’ve saved you some undue physical discomfort and mental anguish.
- 4Boneless chicken breasts
- 1/4 cupOlive oil
- 2 tspOregano, dried
- 2 tspThyme, dried
- 2 tspGarlic powder
- 2 tspSalt, divided
- ½ tspBlack pepper
- 1/2 cupDry white wine
- 2 tbspMinced garlic (6 cloves)
- 1 tbspLemon zest (2 lemons)
- 2 tbspLemon juice, freshly squeezed
- 1 tbspBrown sugar
- 1Lemon, cut into 6 slices, optional
- Heat the oven to 400 degrees F.
- Pat the chicken breasts dry and place them in a 9 x 13 baking dish.
- In a small bowl, mix the olive oil, oregano, thyme, garlic powder, 1 teaspoon salt and pepper to create a thick marinade/paste. Coat the chicken breast with seasoning paste.
- Using the same bowl mix together the white wine, garlic, lemon zest, lemon juice, sugar and remaining 1 teaspoon salt. Pour over chicken breast.
- Place lemon slices between the chicken bake for 15 minutes, baste the chicken with the pan juice, bake for another 15 minutes or until the internal temperature of the chicken reads 165 F.