Crispy chicken round two. I have learned how not to overcook chicken and I am so happy about it! 350 degrees for 30 minutes max. Also made some guacamole, green salad, the ever-present broc/cauliflower and cherries for dessert.
I called this "baked salad". I blanched pea pods, broccoli, carrots and new potatoes in boiling water for two minutes. Drained, put in 425 degree oven with a bit of olive oil, salt, finely minced garlic and onions. When they were cooked through and lightly browned, I mixed them with a bit of tofu cream cheese and butter, and topped with leftover crispy chicken. He cleaned his plate.
Chicken salad with cilantro dressing. I marinated boneless, skinless chicken tenders in a simple vinaigrette and baked away. Fresh guac, tomatoes, celery, cucumber and peppers. The dressing was my new venture; cilantro, olive oil, lemon, lime and orange juice, garlic and a touch of salt. Bright grassy and green, it was excellent!