Spanish Chicken

I like to search out recipes on the internet.  I found a site from Spain. The recipes were in Spanish so I had to to copy into Microsoft Word. I found a chicken recipe that I though would be really good. Somewhere in translation I lost the original source. I also adjusted the levels of certain ingredients based on my family’s taste preference.  (and the fact that European measurements are just a little weird to me) The first time I made this, I got a little scared Mark and Benjamin would not eat it. So I also made Chocolate No-Bakes to make up for the peanut butter sandwich that they would end up eating to replace the chicken. Long story short: this was so good that nobody ate peanut butter. Benjamin ate it willingly. Shockingly, meat and he ate it. Not only that, but I have had a request to do it again. So, here goes:

• 6 boneless chicken breasts, pounded to 1/4 in thickness
• 6-8 smallish potatoes
• 1 tomato
• 2-3 small onions
• 1/4 cup olive oil
• 100 grams almond halves
• 100 grams pine nuts
• 1 cup of sparkling white grape juice (or wine)
• juice from 1/2 lemon
• 1/2 tsp minced garlic
• 1 tablespoon chopped parsley
• 2 teaspoons crushed thyme
• sprinkling of pepper
• 1 chicken bullion cube, dissolved in water

Preheat oven to 350*. Spray oven safe dish with non stick spray. Place chicken pieces in dish. Peel potatoes and onions and cut into chunks. Put them in the pan with the chicken. Cut the tomato into thin slices and place it into pan. Mix up the garlic, parsley and thyme an sprinkle it evenly over other ingredients. Squeeze lemon juice even over chicken pieces. Add almonds and pine nuts. Sprinkle with pepper. Dissolve chicken bullion cube into a glass of warm water. Pour over chicken, along with grape juice.  Bake for one hour or until chicken is done.

before going into the oven

on a Chinet plate

closer up of the chcken and veggies