Chicken Primavera w/garlic bread in 10min or less

Taking my cue from ThinGuy, only no one has been asking me for my recipes :)

This meal was prepared in the office kitchen, using only minimal tools and supplies.

Required Ingredients:
Garlic Salt (Garlic Powder recommended) I Can't Believe It's Not Butter, Feb '07 Vintage

Italian Spice Blend Martin's potato bread, Hot Dog Rolls
Lean Cuisine Chicken Primavera
Red (cayenne) pepper

Preparation:
  1. Set toaster oven to Bake at ~450
    1. Place baking rack on the top rail
  2. Prepare Garlic Toast
    1. Remove a roll from the bag, split and place on clean surface
    2. Lightly coat top of roll with ICBINB
    3. Apply Garlic Salt to taste
    4. Apply Italian Spice Blend to Taste
    5. Place prepared toast in toaster oven
  3. Chicken Primavera
    1. Remove from box
    2. Place in microwave
    3. heat until hot (we used 8:30 for two)
  4. Brown/Toast the Toast
    1. At ~2:00 remaining on the microwave
    2. Switch the toaster oven to broil
    3. Observe closely to prevent burning

  5. Enjoy!


I add ground red (cayenne) pepper to my Chicken


Notes:
The found "I Can't Believe It's Not Butter" expired Feb 13 '07. If you can't find this vintage feel free to use whatever edible grease you can find. Butter or butter flavor recommended.

The random spices smell like an Italian blend. They have been allowed to mellow and blend on the office kitchen table for at least a month.

All times are approximate, a pre-heated toaster oven would clearly require less time.
Comments:

You could shave minutes off that recipe by taking a bite of the primavera, a bite of the bun, and squirting the ICBINB right in your mouth.

Posted by ThinGuy on December 13, 2007 at 03:21 AM EST #

I believe that the context switching from the fork to the ICBINB decreases consumption throughput.
.
You may also be overlooking the binding properties of the edible grease. Without the binding you run an increased risk of a condiment leak.

Posted by Shawn Ferry on December 13, 2007 at 03:31 AM EST #

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