chicken breasts with julienned carrots in coconut milk, paprika and sage sauce, and a video to boost my morale


sulfite-free cooking

Hello dear neighbors! This definitely qualifies as a “classic” in my house. I often make it because it doesn’t involve a lot of work and I have yet to find someone who doesn’t like it. In this recipe, the cooking juices released by the chicken breasts mix with coconut milk and spices (mustard, sage and paprika) as they bake. I add shredded carrot to the meat just before placing the dish in the oven, which saves me from having to prepare (and keep an eye on) a separate side dish of vegetables.

Ingredients (serves 2):

– 2 tspcoconut oil

– 2 chicken breasts, preferably free range

– ½ tsporganic paprika (2 x ¼ tsp)

– 2 tspdry sage(2 x 1 tsp), OR 1 TBSP fresh sage (2 x ½ TBSP)

– 1 tsp organic mustard

View original post 562 more words

This entry was posted in Uncategorized on by .

About Jonathan Caswell

Mr. Caswell has been composing poetry at least since High School. He has been on WORD PRESS for ten years and contributes to two other blogs beside this one. This blog has a Christian emphasis but all bloggers are welcome. Mr. Caswell chooses to---with permission--re[post material of interest

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.