Today at work our Dean held a potluck, I took a veggie tray and mixed up a double batch of the Wind Ridge Herb Farm Garlic Lovers dip. (Wind Ridge is a vendor at Stronghold) After the potluck was over I still had about one batch of the Dip, and a small metric ton of carrots left. (OK, not really, but there was two compartments in the tray full) I decided to try a little something with the dip when I got home. I thawed some chicken breasts, and then coated them in a good thick coating of the dip. I then placed them on a wire rack in a baking pan. I set the oven for 350 degrees, and set the timer for 40 minutes. When that was cooking I tossed the carrots into the steamer pan, and sprinkled a little basil over them and steamed them. In addition to these two items, we prepared pene pasta with a nice vodka sauce. After the forty minutes were up I turned the oven to broil, to brown the chicken a bit.
When all was done, it turned out to be an excellent meal. And best part, there’s not a lot of leftovers in the veggie tray.