Classy Chicken | Ep. 39 | Cooking in the Community Kitchen

Brought to you by the Best of Bridge - WINNERS, this recipe is sure to feed a crowd and have them coming back for more! Sneaking in a few veggies, this recipe pairs well with a rice or orzo (recipe to come ;)). We hope you try this delicious and easy recipe, and let us know what you would add to mix it up!

Community Kitchen is a non-profit organization that focuses on education and nutrition. Cooking in the Community Kitchen showcases simple recipes with a featured ingredient from the Good Food Box.

Ingredients

  • 3 Chicken breasts, skinned, & deboned

  • 1/4 tsp. pepper

  • Salt to taste

  • 3 Tbsps. Olive oil + 1 Tbsp. butter

  • 1- 10 ounce package of frozen asparagus or broccoli

  • 1-10 ounce can of Cream of Chicken soup

  • 1/2 cup Mayonnaise

  • 1 tsp. curry powder

  • 1 tsp. lemon juice-Fresh is best

  • 1 cup grated cheddar cheese

Preparation

Cut chicken into approximately 2" x 4" pieces. The more uniform in size, the more even the cook. Pat dry with paper towel. Sprinkle the chicken pieces with ground pepper and salt to taste.

In a medium fry pan, add olive oil and butter, heating pan to medium high heat. By adding he butter to the olive oil, you have a much higher smoke point, and that buttery flavor. This combination allows you to sear at a much higher temperature, than using butter alone. Sauté chicken until white and opaque, approximately 6 minutes. Drain.

If using Fresh asparagus, cut a + on thee bottom of the stalk. This will help the ends and the tips to cook evenly. Cook until tender crisp in frying pan or steamer or microwave. Place in the bottom of the buttered or sprayed casserole dish. Placed chicken on top. Mix together the soup, mayonnaise, curry powder and lemon juice in a medium bowl.  Pour over the chicken. Sprinkle and top with the grated cheddar cheese.

Bake uncovered at 350 degrees for 35-45 minutes. Serves 4. This recipe can easily be doubled, to make a 9" x 13" casserole. Freezes well. If frozen, defrost in the refrigerator over night, then bake as directed. ENJOY!

Brittney Nordin