Friday, February 16, 2018


Chicken breast. Veggie stock. Tomato paste. Thai pepper flakes. Worcestershire sauce. Veggies. Slow cooker on high for 2 hours. (Making 2 more days of this right now - already have enough sauce for 4 more days).

* I get the chicken in bulk in a 4 kg (8.8 lb) box. The are boneless and skinless. They also have salt water injected into them - so they don't need much salt if any. *
Baked chicken breast with chalet sauce, hot sauce and a dash of Worcestershire sauce. Kind of went heavy on the veggies this time and it was a large breast so it was filling to say the least.

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