Daniel P. Barron

This recipe is for one serving, but the chicken marinade is for two servings. I prepare two and then cook them one at a time.

Ingredients

• 1 cup white rice
• 3 TBS unsalted butter
• 1 chicken breast
• 1 jalepeno
• 1 cup mushrooms
• 1/4 cup walnut oil
• 1/4 cup balsamic vinegar
• 1/2 TSP ground nutmeg
• 1/2 TSP garlic powder
• ground black pepper
• salt

Tools

• 3 quart saucepan
• small frying pan
• ziplock plastic bag

Directions

1. Make several shallow cuts to the top of the chicken breast(s) ⁱ and put it in the plastic bag.
2. Add the walnut oil, balsamic vinegar, nutmeg, garlic powder, and 1/2 TSP of ground black pepper to the bag. Seal it up without pressing the air out and shake it around to mix the ingredients. Open it a little to press the air out, reseal it, ⁱⁱ and put it in the refrigerator for at least a day.
3. Start preheating oven to 350 degrees.
4. Chop up the jalepeno and mushrooms and start frying them with 1 TBS butter. ⁱⁱⁱ
5. Start the pilaf.
6. Form the jalepeno and mushrooms into a bed for the chicken, place the chicken on top, and put it in the oven ^iv for 35 minutes.
7. Ideally, the chicken should be done before the pilaf; let it rest in the frying pan. When the rice is done, cut up the chicken, ^v put it on the rice, and pour the rest of the frying pan out over it all.

1.  ^
2.  ^
3.  ^
4.  ^
5.  ^