Morning all. Dinner last night was really good. Here's the recipe
Curried Peanut Chicken
Recipe courtesy of Taste of Home
1-1/2 cups orange juice
3/4 cup peanut butter
2 tablespoons curry powder
4 boneless skinless chicken breast halves
2 medium sweet red peppers, cut in half
1/4 cup flaked coconut, toasted
1/4 cup dried currants
Hot cooked rice
In a bowl, combine the orange juice, peanut butter and curry powder. Pour a
third of the marinade into a large resealable plastic bag; add chicken. Seal
bag and turn to coat; refrigerate for 8 hours or overnight. Cover and
refrigerate remaining marinade. Drain and discard marinade from chicken.
Grill chicken and peppers over medium heat for 8-10 minutes on each side or
until chicken juices run clear and peppers are tender. Warm the reserved
marinade. Cut chicken and peppers into 1/2-in. strips; sprinkle with coconut
and currants. Serve with rice and reserved marinade.
Yield: 4 servings.
Instead of rice I served couscous and some black beans!
Tonight will be chicken lettuce wraps--something quick and easy!
Lindsay--hope your week gets better from here!
Lauren--deep breaths! Enjoy this time leading up to your wedding!