A staple in our meal rotation...

Last night manfriend and I finished off the bag of produce from last Saturday, and now I can hardly wait to pick up the next one tomorrow morning! We really haven't done anything too crazy and exciting with our produce yet, but I suppose that could be because we haven't really found anything crazy and exciting in the bags yet. That will come with time, though, and repetition... I think after we get green onions for the 17th time we might have to be a bit more creative than just putting them in salad or eating them raw (although I think I'm genetically predispositioned to never get sick of eating raw green onions... thanks, Aldrich blood).

Last night I made Chipotle Sour Cream Chicken; it's simple and delicious and we always have the ingredients on hand just in case we run out of other dinner ideas. To pair with it, we made baked red potatoes and cooked peas... not the most creative dinner ever, but it worked. Now I just need to see what comes in tomorrow's produce bag and plan a more exciting menu for next week... I'll keep you posted and let you know how it all goes. Below is the recipe for Chipotle Sour Cream Chicken.

Happy weekend-ing! I hope you have a delicious time!

Chipotle Sour Cream Chicken

Chicken breasts
Sour Cream - enough to coat each breast
Bread Crumbs - we like to use Panko - a cup or so... enough to thoroughly coat the chicken breasts
Chipotle Seasoning - to taste

Preheat oven to 350F. Spray the bottom of a baking pan. Mix together the bread crumbs and chipotle seasoning. Coat the chicken breasts in sour cream, then coat in the bread crumb mixture. Place coated chicken breasts in baking dish and place in oven. Cook for 30-45 minutes, until chicken is thoroughly cooked. (Our oven is ancient and unreliable, so we always seem to have to cook everything longer than the recipe requires, so check your chicken after 25 minutes or so, and cook accordingly).

It's way simple, and way good! I hope you enjoy!