The holidays don’t always agree with my stomach; I blame it on the egg nog. I dream about being one of those lucky people who can eat anything, not because I want to be skinny, which of course is a given, but because I seem to live in a constant state of discomfort when it comes to my digestion. There’s just no way to know what will start the all-too-common feeling of unusual, or in my case very usual, tummy issues. I can eat a certain food one day and be fine, and then the next it’s like I’ve eaten the poison that the B.O.B. Bob has put in the garage in attempts of killing our diligent little mouse. {I have come to accept that the little guy is here to stay, but poor B.O.B. Bob, bless his heart, has not come to the same realization when it comes to our wee furry guest.} The easiest way to get my tummy back on track is by eating bland tasteless food, which of course is not always possible. A girl can only eat so many pretzels, and this girl happens to love pretzels; so much so that they would most likely be my stranded on a desert island food of choice. Instead of reaching for the ever-present bag of pretzels that lives on top of my refrigerator, I choose to turn to foods that are gentle on my stomach, but still have flavor. This chicken is one of those dishes that I can eat every day without ever having a bad reaction. It takes less than a minute to prepare the marinade, and then 8 hours later you just place it in the oven; dinner can’t get much simpler than that.
Ingredients:
- 2 Boneless, Skinless Chicken Breasts
- 1 Cup Apple Cider
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Teaspoon Whole Mixed Peppercorns
- 1/2 Teaspoon Kosher Salt
Directions:
- Place all ingredients inside of a large Ziploc bag; marinate for at least 8 hours in the refrigerator.
- Preheat oven to 350 degrees.
- Pour contents of bag into an 8×8 glass baking dish; cover tightly with tin foil.
- Bake for 45 minutes.
- Remove from oven and let rest for at least 20 minutes.
- Remove chicken from juices and serve whole or sliced.
Suggestions:
- Some of the peppercorns will most likely be cooked into the chicken, be sure to pick them out before serving.
Improvements:
- Add a tablespoon of Dijon mustard to the marinade.
- Dice chicken into medium size chunks and add mayonnaise for a delicious chicken salad.
- Slice chicken into thin slices for making sandwiches; this chicken is much healthier and more delicious than any lunchmeat you can purchase at the market.
Ingredients:
- 2 Boneless, Skinless Chicken Breasts
- 1 Cup Apple Cider
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Teaspoon Whole Mixed Peppercorns
- 1/2 Teaspoon Kosher Salt
Directions:
- Place all ingredients inside of a large Ziploc bag; marinate for at least 8 hours in the refrigerator.
- Preheat oven to 350 degrees.
- Pour contents of bag into an 8x8 glass baking dish; cover tightly with tin foil.
- Bake for 45 minutes.
- Remove from oven and let rest for at least 20 minutes.
- Remove chicken from juices and serve whole or sliced.
ORIGINALLY POSTED 12/17/2013
