Rob's Yommy Chiken

A chiken in two parts

part i - in-greedy-dents

• 1 package of defrosted chiken breasts
• 1 onyon, sliced
• 1 red apple, cut in eighths, then sliced down the middle
• no milk
• fresh garlic, sliced (do not press)
• mrs. dash, onyon and spices blend
• no water
• pepper (coarse preferred)
• oranje juice
• no eggs
• raisins (no more than a handful)

since i don't have any exact measurements, you're gonna have to guess. don't overdo it on the oranje juice , but have up to a quart available. it's main purpose is to keep the chiken moist. consider the flavor a cooking by-product. and, it's really good to drink while you cook, not to mention healthier than sherry.

part ii - dyre-unctions

this dish is easy to make improperly. i suggest you make it once for yourself to make sure you're happy with the results.

• preheat the oven to 350 degrees.
• slice the defrosted chiken into strips and place in the bottom of a rectangular pyrex baking dish.
• put the sliced onyon, apple and garlic in the dish. at this point, the bottom of the dish should be fully covered.
• add oranje juice to cover the chicken.
• sprinkle with raisins, not too many.
• add mrs. dash and pepper to taste, leaning towards slight liberality.
• bake at 350 degrees till chiken is cooked (about half an hour), mixing occasionally and adding oranje juice when it seems necessary.
• pour remaining oranje juice into a cup and drink it.
• serve with side dishes of those crispy thick green beans and rice. everyone gets some onyons and apple, but hold back on the spicy orange sauce. serve a small dish of ice cream for desert.

the apple should be spicy without losing its own flavor. the chiken and onyons should be tangy and sweet as well as spicy. the crux of the dish is the chiken, so you may have to go for half an onyon. otherwise it becomes an onyon dish, and it doesn't say rob's yommy onyons, does it?