Happy Tuesday, everyone! Can you believe it's February all ready? The year is flying! Be on the lookout at the end of the month for a special TATT theme week. :-)
I admit it. I'm a Taste of Home junkie. The first time or two, I follow the recipe to a "T". But I'm not much of a rule follower in the kitchen and find it hard to do the same thing twice. Below is a recipe that is from the Winter 2010 magazine, and my adjustments in italics.
Corny Chicken Bake
3 cups crushed corn bread stuffing
1 can (14 3/4 oz) cream style corn
1/3 cup chopped onion
1 celery rib, chopped
4 boneless skinless chicken breast halves
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablespoons spicy brown mustard
1 can chicken stock
zest and juice of an orange
I doubled this recipe.
In a large bowl, combine the stuffing, corn, onion, celery and chicken stock. Spoon into a greased 13 x 9 baking dish. Top with chicken.
In a small bowl, combine the brown sugar, butter, mustard and orange zest & juice. Spoon over the chicken. Bake, uncovered at 400 degrees for 25-30 minutes.
What's cooking in your kitchen?