Skip to content

Texas Two Step Chicken

August 11, 2011

 

We have officially hit the time of year, the part of “summer vacation,” where we don’t know if we’re coming or going.  The mission trips and vacations and weeks at camp for everyone are almost completely done … but not quite.  And the work schedules have reverted back to the school year work schedules, not the summer vacation schedules, because we are out of money and out of vacation time.  High school sports and middle school band practice start on Monday, just to make things a little extra fun for my oldest three kids (and for me, their taxi cab driver).

On a good week, we make the menu list for the following week based on the Cub Foods ad (Buy groceries at full price? Not this girl!  I have five kids, remember?).  This past weekend, however, my husband went to the store, bought a bunch of food (it was on sale, he said!) and pronounced it good enough. Ready for the week.  So on, perhaps, one of the fullest weeks of the summer … I have some ingredients that were on sale this past week, and no menus – and really no extra brain power to think them up with.

Tonight we’re having Texas Two Step Chicken for supper.  I got this recipe from a friend, years ago —  I thought they were being very clever and original, coming up with it, but poking around the web, I see that it’s everywhere you look, with varying proportions.  This recipe is a favorite because it has just a few ingredients and you can do it in an oiled pan or casserole dish in the oven, in the crock pot (that’s how we’re doing it today, so it will be ready after the softball double-header this evening) or in a cast iron skillet on the grill (try this sometime. It’ll make your neighbors green with envy). It’s great served with rice and even better as leftovers the next day.

Are you ready? This is so easy!

Texas Two Step Chicken

4 boneless skinless chicken breasts (but really – use what you have. I’m using a package of boneless skinless chicken thighs today.)

2 cups picante sauce or salsa

1/4 cup brown sugar

2-3 tablespoons Dijon mustard

Put chicken in an oiled dish or crock pot. Mix remaining ingredients together and then pour on top of the chicken.  Bake at 400 degrees for 30-40 minutes or until chicken is done (or in crock pot — several hours until done).

*  you can also preassemble and freeze this!  Take it out the day before you’re going to cook it  to thaw in the fridge, then dump it in the crock pot in the morning or baking dish when you get home from work in the afternoon.  Voila!

 

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: