Running after work has put a bit of a dent in my weeknight cooking. I’m pounding out anywhere from three to seven miles after work, smelling everyone else’s dinners as I run through the neighborhood, so by the time I get home I’m starving.
Not wanting to wait until midnight to eat, I’m trying to do a better job with planning for and preparing quick, not-too-complex meals.
Here’s something I put together on the fly the other day, using ingredients already in my fridge and cabinets.
Baked chicken with mushroom and chilies
Three chicken breasts, butterflied and separated
8 ounces brown mushrooms, quartered
7-ounce can Ortega diced green chilies
1 tablespoon dried oregano
1 cup chicken broth
Cooked white rice (I like about a cup per serving)
Preheat oven to 350 degrees. Place mushrooms in bottom of 9-by-13-inch glass baking dish, topping mushrooms with chicken breast pieces. Pour broth over chicken before adding chilies.
Bake, covered, for 30-40 minutes until chicken is cooked. Serve over scoop of rice, using spoon to add mushrooms and chilies to the dish.
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