There was something new going down in The Other Such Kitchen yesterday.
Namely: Me. Creating a recipe from scratch. Without the assistance of The Husband (who heretofore-and-other-legalese-sounding-disclaimers has been the chief chef).
And? I ROCKED IT. Yes, I did.
The Husband raved, which is like the greatest stamp of approval EVER. And which makes me rave, in turn, to The Other Valley Girl:
I didn’t photograph it all along the way and now here I am, kind of like after The Child was born, thinking there was some documentary greatness missed. But also thinking maybe you don’t need to see the raw poultry-guts footage to get the idea, right?
So here’s the short version—
Spices (chili powder, onion powder, garlic powder, black pepper, kosher salt, cumin):
In food processor or blender mix spices, 2 chipotle peppers (3 if you love HEAT like us), 1-2 TBS of chipotle pepper sauce, and 10 sprays I Can’t Believe It’s Not Butter (better for those WW points than olive oil)–mix to saucy-paste-like consistency:
Slice chicken breasts into strips, toss in sauce until well coated.
Chill in refrigerator for 30 minutes.
Bake at 325 for 20 minutes (or until chicken is cooked thoroughly).
Die from the spicy deliciousness and meet me in the hereafter. I’ll be the red-head in the polka-dot apron.
Or live, tally it as 8 WW points per serving (based, for mathematical ease, on a VERY generous .5lb chicken breast serving), and send me a postcard.
Either way. Live or die.
But try the chicken.
The more detailed, printable version: OSK – Roasted Chipotle Chicken Strips
If I ever do give birth to a chicken, I hope it grows up to be this fantastic.