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Attempting A Healthy Work Lunch, Oh Dear…

25 Jan

I don’t cook.  Well, that’s not entirely true since last Sunday I made a stir fry but in general cooking isn’t my thing. My idea of cooking meat is taking something frozen, putting it on a baking tray, throwing it in the oven, following the instructions on the package and being happy if it turns out edible. To me that is cooking.

None of this messing with raw meat stuff, nuh-uh!

Well, I had this oh-so-brilliant idea that I would change that so when I was grocery shopping the other day I bought two raw chicken breasts. I was inspired by the flyer showing there was a sale, I’m a sucker for a sale. Stupid sale! I also bought some Creole Dijon Sauce for the chicken, I’ve had it before and it is yummy…course I used it sparingly on cooked rice but let’s not get in to how I chose to use the sauce designed for chicken k? 😉

creole dijon sauce

I know there is some sort of a timeline when it comes to how long raw chicken can sit in the fridge and I’m fairly certain that timeline is short which has had me paranoid since I bought it that before I could figure out how to cook it it’d go bad. To me this is a completely valid concern! 😛

The website for the marinade had some recipe ideas but didn’t explain how to marinate the chicken, it just said to do it, sigh. Do they not realize some people are reeeeeally dumb when it comes to cooking? Eesh! I wanted to call my mom when I got home from work this evening to ask her what to do but thanks to lame time zones I couldn’t. She’s an hour ahead of me and I hate calling her and my dad any later then 10pm their time because I worry I’ll wake them. So it was left to me and internet to figure it out!

I found conflicting information for how long the chicken has to stay in the sauce, anywhere from 20 minutes to overnight, wtf, pick a time people! With the help of google I learned once the chicken is soaking up that marinade it has to go back in the fridge, covered, while it becomes flavourful so that is what I did. I drowned the two pieces of chicken in sauce, using a shallow glass pan, covered with saran wrap and put it in the fridge. I gave it an hour then popped one piece of chicken in the oven for 30 minutes at 350 degrees. The second piece I am marinating overnight and will cook tomorrow, not like I really want two pieces of chicken with the same flavouring two days in a row but I don’t know if I can let it sit soaking up the yummy creole dijon any longer without risking death…ahhh lovely food poisoning, how you cast a shadow over everything I do in the kitchen! 😛

The oven is about to beep at me saying the chicken is done, let’s cross our fingers it really is done shall we?

Since we’re already crossing our fingers let’s keep them crossed that this works cause this piece of chicken is the main attraction of the lunch I am taking to work tomorrow and I have no more time tonight to cook anything else, it’s this or bust! No pressure or anything…

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