Today is the BIG DAY. Maybe. Possibly. Today, we go in for my midpregnancy ultrasound. Meaning we may or may not get to find out what the baby's gender is. My son was very cooperative at the ultrasound when I was pregnant with him, but my daughter was not - and we didn't find out until 37w 4d with her that she was a girl. So we're hoping this baby cooperates like its brother. I'm hoping for a boy, as is Matthew. But I guess we'll see :)
In the meantime, this recipe will keep the suspense at bay, right?! It's a very simple, but delicious recipe. The chicken is seasoned and grilled - so it's nice and juicy and you can pick what you want to do with it, really. I did garlic and onion powders in addition to salt and pepper. I think they'd be fantastic with lemon pepper and pair perfectly with the best part of the meal - the bacony brussels! I'm still trying to get my family to really take a liking to brussels. I've still only had them a handful of times, but I love them. And bacon really helps sway people to like things :)
What you need:
- Bacon grease [we keep a jar in the fridge]
- Bacon bits
- 2 to 3 chicken breasts, butterflied
- 1 Tbsp. olive oil
- 1 small onion, diced
- 1/2 lb. brussels sprouts, trimmed and chopped
- 1/2 cup chicken broth
- Add 1 Tbsp. bacon grease into a skillet. Let heat up.
- Meanwhile, season chicken with salt and pepper. Place in skillet and cook until browned on each side - you'll finish cooking it later. Remove from skillet.
- Add olive oil to skillet and let heat up. Add onion plus a little salt and pepper. Cook until softened about 4 to 5 minutes.
- Add the brussels sprouts and cook for one more minute.
- Add chicken, scooting the veggies to the sides of it and pour in the chicken broth.
- Bring to a boil, then reduce heat and cover. Cook for 7 to 10 minutes or until chicken is done and brussels are tender.
- Top with bacon bits and serve!
Recipe from Tracey's Culinary Adventures
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