Chicken Baltimore with Glazed Carrots and Butter & Herb Shells

We named this dish Chicken Baltimore because we made it, cramped in a hotel kitchen with minimal ingredients on hand, while on a family trip to Baltimore.  Note: When you have a kitchen in your hotel room, always wash the dishes before using them!  (because they sometimes don’t- ew)

For the chicken, you will need:

  • 1 pound of boneless, skinless chicken cutlets
  • 1/2 cup of Original Bisquick baking mix
  • 1&1/2 Tbsp of Season All
  • 2-3 Tbsp of Earth Balance dairy free butter

Melt the butter on medium-high heat in a skillet large enough to hold all your chicken.  Mix the Bisquick and Season All in a small “chicken cutlet-sized” container.  Dredge the chicken cutlets in the seasoning mixture, then cook for 2-3 minutes on each side until done (no pink in the center!) and coating is nice and brown.

For the carrots, you will need:

  • 1-2 carrots per person, peeled, and chopped into bite size pieces (or use baby carrots and make life easier!)
  • 2 Tbsp of Earth Balance dairy free butter
  • 3 Tbsp of brown sugar
  • pinch of salt

Boil or steam the carrots on the stove top until fork-tender, about 10 minutes.  Drain, then stir in brown sugar, butter, and salt.

For the Butter & Herb Shells, you will need:

  • Small pasta shells, free of your allergens.  We use Publix brand.
  • 2-3 Tbsp of Earth Balance dairy free butter
  • 1 Tsp each of your favorite herbs.  We use thyme, basil, oregano, and sometimes rosemary.
  • 1 Tbsp of lemon juice
  • 1 Tsp of salt

Boil pasta until done, about 8-9 minutes, or according to package directions.  Drain.  Melt butter in a small dish, then add herbs, lemon juice, and salt and stir into pasta.

Voila!  Less than 30 minutes prep and cook time to a balanced family  meal.

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