Food In The Fort

As happens all too frequently we found ourselves in a crunch for time so we needed something super-quick for dinner. Since Catherine had to make the trip to Ossian and back (and she didn’t even bring me anything from Heyerly Bakery) it was up to me to figure out something. Ah, a chance to experiment and not get in trouble for it! And a handy opportunity to get rid of some of those old chicken breasts in the freezer. So today’s recipe is a little bit Mediterranean and a little bit Asian… East meets West!

East Meets West Chicken
Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1/2 cup teriyaki sauce
• 1/2 cup red wine vinegar
• 1/4 cup sugar
• 1 tsp. ground ginger
• 2 tsp. garlic pepper salt
• dash of ground red pepper to taste

Preparation

1. Just mix everything except the chicken together in a large bowl and call it a marinade
2. Have the chicken take a nice long swim in the marinade, say four or five hours but refrigerate it or else you’ll get some unwanted guests for dinner
3. When it comes time to make dinner, preheat the oven to 350 degrees
4. Lightly grease a small baking pan
5. Place the chicken in the pan and pour in enough marinade to almost cover
6. Bake for about a half hour or until your partner gets home

As it turns out the experiment was a rousing success. We both loved it and it took almost no time to make. To round off the meal we had the chicken with frozen Italian mixed vegetables (Kroger’s best) and our our favorite garlic-onion lumpy mashed potatoes. Proof positive that a wonderful dinner doesn’t mean slaving away in a hot kitchen for hours.

About the author:  Leo is a technologist and writer living in Fort Wayne, Indiana. He is a transplant to the Mid West from Central New York and was promised cheaper gas and better winters. He feels somewhat lied to in this respect but otherwise finds the people pleasant. Read more from this author