I found this recipe doing an ingredients search for chicken, basil, and carrots so right off the bat I was going to modify it to whatever I had on hand. I had a lot of fresh green beans and I substituted those for the canned/frozen peas. I also like things a tad spicy so I made a dry rub for my chicken, which was cooked in a NuWave. The dry rub was 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp cayenne pepper, and 1/2 tsp sesame seeds. I sprinkled the dry rub on each side of the chicken tenders prior to cooking. In my veggie mix I had sweet onion, carrots, celery, and green beans, all chopped to bite size. I sauteed them in butter for a bit, then added chicken broth to cover them and a bouillon chicken cube to add flavor based on previous reviewer comments. I then added a little less than 1/3 cup of flour - my goal was to have the sauce thicken but still be a bit soupy. The major sub I made was corn bread for the biscuits, which came out absolutely amazing since corn bread was a little sweet and mixed very well with the spicy chicken profile. For that I used a package of corn bread muffin mix with egg and milk and then spread the mixture over my casserole dish containing the veggies and cut up chicken mix. I baked that in the over for 30 minutes at 350 and the meal came out phenomenal. Corn bread did not get soggy at all for lunch the next day!
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I found this recipe doing an ingredients search for chicken, basil, and carrots so right off...