I got home from the gym two hours before I had to be at work, so in true Sherry Bobbins fashion, I had to cut some corners! I wrapped up a sweet potato in tin foil, set the oven to a blazing 450, and then proceeded to try to cook frozen chicken tenderloins along with the potato. I cannot stress enough the importance of not cooking chicken with other things because you might make yourself sick, so please do as I say and not as I did.
Anyway, when I pulled the chicken out of the oven, it looked fine on all accounts. It wasn’t until later that I realized I essentially made chicken jerky because it was stringy and tough. Not as bad as the jello fiasco, but nevertheless I feel it was still a mistake worth sharing.
I added the chicken (jerky) to a little salad with sautéed green beans. The little bunny rabbit housed double garlic, ginger and lime dressing that I splurged on at Whole Foods ($6 for salad dressing is excessive so I hope it makes a good marinade). It did make the chicken go down a little easier.
The sweet potato turned out beautifully and I put a teaspoon on Kerrygold Irish butter on it with pumpkin pie spice. It was glorious! As were the raspberries above it.