As of today, I may have found a new favorite dish to add to my recipe book list. It’s a baked chicken recipe. By the way, I purchased the recipe book from a thrift store a couple of months ago. Yes, you read it right from a #thrifstore. The recipe book was in excellent condition and was only $2.00! One of my favorite things to do is collecting recipe books. Today, I chose to try this recipe for lunch. I was also curious about how it would taste. I added a little twist to it. Well, it was excellent! I’m so glad I tried.♥♥♥
I also cooked a Filipino dish called “Ginisang Kalabasa, Chayote and Carrots” to go with the baked chicken. The term “Ginisa” in English is called “Saute,” and yes, it’s delicious!
FOR THE CHICKEN
Boneless chicken breast
Apple cider vinegar
Pinch of salt
HOW TO COOK THE CHICKEN:
Preheat oven 350 degrees
In a small bowl, combine the mustard, mayonnaise, apple cider vinegar, pepper, salt and garlic.
Place a foil on a baking pan and then coat it with cooking spray.
Place the chicken on the baking pan.
Place the chicken inside the oven and bake it for 45 minutes.
Let the juice cook the chicken.
Once cook, slice the chicken and serve hot.
FOR THE SAUTEED VEGGIES
Squash (peeled, sliced and cubed).
Chayote squash (peeled, sliced and cubed)
1 Onion (sliced)
Salt to taste
2 Tbsp cooking oil
1/2 cup water
HOW TO COOK THE SAUTEED VEGGIES:
On a heated pan, saute onion first. When onion turns transparent add the minced garlic.
Add in carrots. Let it simmer for 5 minutes.
Then, add both yellow squash and chayote squash. Let it simmer for 5 minutes.