Finding and trying out new recipes is always an adventure and almost the only area of my life where I have actually welcomed the unknown. Sometimes, as can be expected, the result is less than hoped for.Years ago, one of the strangest recipes I ever attempted, involved cooking a particular type of seafood...squid. While I knew nothing about it's preparation, I was game to try and followed the recipe's directions to the letter. Although I was quite anxious about the result...I did not taste the end product before setting the filled plates on the table.
My husband ate a few forkfuls of my creation and mumbled something about it being good, but after I chewed and choked down one piece of squid, I knew that all my effort had been wasted...it was nothing but a big plate of rubberbands!
While squid was an unknown to me at the time, (I hadn't fallen in love with calamari, yet), chicken was the opposite. It was an ingredient that frequently showed up on our menu...and it had been served many different ways...but, in my mind, there was always a new, better chicken recipe lurking around the corner...I used to scour books and magazines for just such a recipe...and one day I was rewarded. The recipe I found did not actually sound like it would taste good, but I tried it anyway...it was delicious...and I count it as a favorite.
Preheat oven to 400 degrees
4 Chicken breasts, skinned and boned
1 C Hellman’s real mayonnaise
2 tsp prepared mustard (yellow)
1 tsp Worcestershire sauce
Place breasts on a greased 2 quart casserole pan about 2 inches high.
Cover pan with greased foil. Seal edges. Bake 45 min. Remove foil. If any topping is stuck to the foil, scrape off and re-apply to breasts. Bake uncovered, 15 more min. or until topping is golden. Serve.
Sides: Baked potato, sweet potato, green beans, sauteed asparagus
(#42), back of the stove beans (#32), etc.