I posted this delicious french toast from Sunday on my Instagram and have yet to stop thinking about it because it’s just that good. I had a couple of people DM me for the recipe, so I just decided to share it with everyone here on the blog today.
If you’ve been following me on Instagram you’ll know that I actually FINALLY went to the doctor about my stomach issues that I’ve had for at least a good six month now.
I take probiotics regularly and while they help considerably, there are still moments of annoyance where my stomach has all sorts of attractive noises coming out of it. It’s a little embarrassing to have a ton of gurgling when you’re sitting across the table from your student and her parents talking about her grades and issues in classes.
So, I saw my doctor two weeks ago (at like 7:00pm thankfully she does a late evening once a week since I work super far away from her office now), She listened to some of the rumbling; partially with her stethoscope and partially from across the room because it’s just THAT loud. She’s like, “yeah….that seems like it’s probably pretty uncomfortable.”
I love my doctor. She’s hilarious.
We eat a lot of chicken in our house, which I feel like it kind of the norm for most households. Chicken is like the universal protein; most people like it, you can do about a million things to it, and it’s pretty affordable for any budget.
The problem is; it has almost zero flavor on it’s own, so you really have to infuse the meat and add flavor and sauces/gravy to get it absolutely succulent and delicious. Since we make chicken, usually, at least once per week here, I’m always looking for new ways to impart flavor to make it even better.
Don’t get me wrong, we do love chicken here that’s served simply with lemon butter, but sometimes we want something bolder, and this Pesto Chicken definitely fits the bill.
This chicken is my spin on a recipe/EZ Meal I found at Wegmans (because I’m sure you’re all surprised given my immense love of Wegmans). While their original recipe looked delicious on it’s own, I knew a couple of changes were going to need to be made for how we eat chicken here.
For one, we live in an apartment and don’t have a grill, so we had to improvise and roast the chicken in the oven. So, while you don’t get the smokiness of the grill, you still get a really good flavor from searing it in a cast-iron pan then finishing it off in the oven.
Also, we’re not big chicken breast people (as the original recipe called for); we usually prefer thighs. They have more flavor than the breasts and are usually juicier. I also added some chicken stock to give a bit more sauce to the chicken, especially since it was being roasted in the oven. We love when there is a good sauce to chicken that we can spoon over top as it’s being served. I also played around with the ingredient amounts and added a couple of things that are sort of our pre-requisite’s for chicken.
As I’ve mentioned before, I like lunches that I can prep an entire weeks worth of on Sunday’s because doing it throughout the week becomes annoying and sometimes forgotten. I also don’t like the thought of buying lunch everyday because that gets ridiculously expensive really quickly.
It’s also why, most of the time, if you hear me talking about what I eat for lunch, it’s either some sort of salad or pasta salad or something that I made a huge batch of for dinner the weekend prior that I portioned out for lunches. They’re easy to prep ahead and easy to just grab and go at lunch.
You know how everyone you know (and likely, you included) have an aversion to the word “moist”?
That’s pretty much how I feel about the word “casserole”. It is the one word in the English language that just makes me cringe and makes the hair on the back of my neck stand up. It’s the same unexplainable reaction people have to the word “moist”, and the word “moist” doesn’t even bother me.
I know about half of you have probably already stopped reading because I’ve said the word “moist” about half a dozen times already.