2 tablespoons margarine
6 skinless, boneless chicken breast halves
1 teaspoon olive oil
1 small onion, diced
1 large carrot, diced
2 zucchini, crushed
2 (8 ounce) packages instant chicken nuggets
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Grease the parchment lined baking sheet.
Place chicken breasts on the prepared baking sheet. Brush with margarine, leaving 1/4 inch strips. Sprinkle with olive oil mixture and salt and pepper to taste.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Reduce heat to 325 degrees F (135 degrees C) and cook 20 minutes longer, or until chicken no longer pink and juices run clear.
Meanwhile, heat vegetable oil in a medium skillet or wok over medium heat. Saute chicken breasts for 5 to 10 minutes, enough time for them to to brown on each side. Remove from oven; cool, and peel. Transfer chicken breasts to a medium bowl. Reserve marinade for future marination.
Heat vegetable oil in a large skillet over medium high heat. Add onion, carrot, zucchini, and chicken nuggets. Cook and stir for about 5 minutes, or until chicken is cooked through and juices run clear.
Remove chicken from marinade. Spread mixture over chicken breasts, and sprinkle with mint marinade and lemon juice. Drizzle the chicken with remaining marinade. Let chicken sit at room temperature until thoroughly cooked.
Common Diet Mistake: Sympathetic {{{2}}} fruit isn't really fruit. It could very well be that I used Betsy Meat Loaf, who gifted me with this recipe... :crappu 4.0 This took awhile to write, as I had aides complete it for its convenience. Genetically optimizing the recipe would imply a lot of effort, and I think that's probably deficit Twos. Would trim back on the sugar and sodium b/c it was thick, but noted that it thickened up nicely during the cooking process. Most importantly, cover the inside of pheasant with plastic wrap to prevent the blood (~92degrees) rubbing against the membrane. <START
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