Cooking

Instructions

Sautéed Dijon Chicken with Peaches
1.Thaw completely in the fridge.
2. Preheat (medium) a large fry pan add 1 Tbsp vegetable oil. Begin rice according to directions.
3. Remove chicken from bag and pat dry with paper towel. Cook for 2-3 minutes on each side.
4. Add garlic & Rosemary and cook another 2-3 minutes.
5. Whisk peach juice, chicken broth & mustard with the cornstarch to make a sauce.
6. Stir in peaches and green onions – heat through.

7.  Serve over cooked rice. Voila dinner is served!

Cooking

Instructions

Thai Thigh Chicken

1. Thaw completely in the fridge.
2. Preheat the oven to 325°F.
3. On the stovetop over medium high heat, brown the chicken on both sides in a large skillet. Place in a medium casserole dish.
4. Add the onions and garlic to the skillet and cook over medium heat until tender.
5. Stir in the spice/peanut butter mix just until combined.
6. Now stir in the coconut milk and stir just until combined smoothly with the other ingredients.
7. Pour the mixture over the chicken, cover and cook 1 hour.

Just before serving the chicken, stir in the lime rind and juice.  Heat Naan Bread if desired.