Thursday, June 20, 2013

Methodist Week: Herb Chicken

We're winding down Methodist Week, with Day 4.  (See days 1, 2, and 3 here.)  I have to admit. . .this is the first recipe I've had for this week that I wasn't blown away by.  Don't get me wrong: it was fine.  It was a decent recipe, but it just wasn't my favorite thing I've ever made.  That's OK, though.

Pearlie Sullivan, the contributor of this recipe, was a member of Rosemary United Methodist Church in Roanoke Rapids, NC.  She has been the only person I've been able to find any record of whatsoever.

Unfortunately, I found her in her brother's obituary.  Her brother (Herman Miller) died September 6, 2011, at age 73.  Nothing much is said about Pearlie, though, except that she was one of 7 (!) of Herman's sisters by whom he was preceded in death.  Bummer.

I've been to Roanoke Rapids a few times, mainly because there was a huge band competition there when I was in high school.  It's an hour and a half from my high school, so it was an all-day affair, and it's where I learned exactly what happens if your insulin pump malfunctions first thing in the morning, and you're too chicken to mention it to anyone, because you don't want to call attention to your type 1 diabetes, so you go all day long without any insulin, since you have no backup plan.

(Spoiler alert:  You will get very, very, very sick and lie on the floor of your bedroom after you get home, attach your pump back, and pray for death.)

(Also, I'm pretty sure I never told my mother that story, about what a stupid diabetic I was that day.  Sorry, mom.)

On to Herb Chicken!

Herb Chicken

Serves 4

Original recipe:

There were two instances in this recipe I snickered like a 12-year-old boy.  Because apparently, 12 is how old I am.


For whatever reason, I got all artsy with this ingredient picture.  Just roll with it.

Either 4 halved chicken breasts or, if you're me, a pan's worth of chicken thighs
4 tsp. parsley flakes
Garlic salt to taste
1 box stuffing
1/4 cup butter, melted

Preheat oven to 325°F

Sprinkle your chicken with parsley and garlic salt.  Dip each piece of chicken in butter, then roll in the stuffing.  Place in baking dish.

Continue until you've used all your chicken.

If you're me, make a mess.

Really, Sarah?


Sprinkle remaining stuffing over chicken and "moisten lightly" with water.  I found the easiest way to do this was to get a (clean!) dish cloth, wet it, and "moisten" that way.

Cover dish with aluminum foil and bake for 40 minutes.

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