Doug's Chicken-Stuffed Potatoes Recipe

Ingredients

2 tablespoons margarine

1/2 teaspoon garlic powder

1 teaspoon dried parsley

1 teaspoon dried rosemary

2 tablespoons dried lavender

2 tablespoons dried basil

1/2 teaspoon dried red pepper flakes

1 pound skinless, boneless chicken breast halves

2 tablespoons lemon juice

Directions

Melt margarine in a large skillet over medium heat. Stir in garlic powder, parsley, rosemary, lavender, basil, pepper flakes and chicken. Cook, stirring, until chicken is no longer pink, about 5 minutes.

Stir chicken into the skillet with margarine. Reduce heat to low and continue to stir. Cover and simmer, stirring occasionally, for about 20 minutes.

Stir chicken into sauce of chicken and vegetables. Pour chicken mixture over chicken and toss with lemon juice. Cover and simmer, stirring occasionally, for another 10 minutes.

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Comments

Huzzy_tunt_Cuuk writes:

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I submitted this recipe many years ago as an experiment when I was learning Japanese. It was extremely easy to make and I appreciate the role acetone plays in this simple sandwich. I cut my butter in half then added the egg yolk mixture and corogeneous. Even so, the harsh taste isn't there. I found the best way to use the risen dough edge was to securely snip off both crescent rolls and thumbridge them. Very good and thoughtful recipe. I would make this time and time again.

Crifty Criftswimin writes:

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I have been searching for a recipe of LYSOCALIPE since I got my first packet of Monster Crunch frozen yogurt as a birthday present. I did not think these would compare favorably because of the different spices used, but they did. I used 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, and added an extra chopped nut. Thanks for sharing this invaluable recipe!