Will my chicken taste good? (Need answer fast!)

Cafe Society
1

I had 2 chicken breasts in the fridge to the point of either cooking or tossing, so I decided to try something. Now I’m wondering if it’ll be good or not.

I took a small, glass baking dish, splashed in some red wine, then added the breasts (pre rubbed with garlic powder).

Next I chopped up about a 4 inch length of kielbasa and put some under the chicken, the rest around it. Next I poured in some spaghetti sauce (some multi-herb type). Then I carved off fresh slices of Parmesan cheese before adding a bit more sauce.

I now have it in a preheated 375 degree oven for 25 minutes.

So, have I destroyed my chicken? Any suggestions on a better approach? It’s only been a few minutes! Still have time to alter.

2

I predict it will be totally edible, but perhaps won’t be a repeat recipe. Let us know!

3

It was actually quite good!

I cranked the oven up to 400 for 5 minutes, then down to 350 for another 20 to ensure everything was good and dead.

With all the sauce and the splash of wine, I figured I could go overboard with cooking and not worry.

The sauce had a nice taste of kielbasa and the Parmesan added a good deal of salt. The chicken was moist and great.

4

Sounds decent. I wouldn’t add the parmesan until the end, though. Did it just turn to goo inside the sauce?

5

I used slices, and they turned to yummy, salted globs in the sauce. I also added some shredded on top.

I’m still trying to get the hang of cooking more than just eggs and this dish wasn’t too bad.

It was really nice to find slices of kielbasa to enjoy.

6

Given your ingredients, I would have done this:

Fry up the kielbasa over medium high heat (sliced in discs or diced) in just a tad of oil (it should render its own fat during cooking) until nice and crispy. You want some nice browning to develop flavor and texture. Remove and set aside, but leave the grease in the pan. Take your chicken breasts, dab them with a paper towel to get off all the moisture (or dust them with flour) and brown them in the pan for 2-3 minutes a side. Do not disturb them as they’re cooking. Once again, you’re browning and developing flavor. When you got them nice and brown on both sides, remove. Splash in your red wine (maybe 1/4 cup or so) and scrub all the bits of brown from the bottom of your pan into the wine. This is called deglazing. Cook down for a minute or so, then add your spaghetti sauce, along with your diced or sliced kielbasa and chicken breasts. Cover and cook for about 20 minutes on the stovetop over medium low heat (or in the oven). (Cut through the thickest part of the breast to check for doneness). Make sure to check for seasoning at the end, and add salt and pepper if necessary.