Sunday, April 25, 2010

Chicken and Barley with Lemon Marinade- Recipe #1

Barley is a new grain for me to cook with. However, I have enjoyed the texture and the flavor. I find that I can replace rice with barley in recipes. In this dish it is used as a side to chicken. The flavor pops and makes for a tangy light chicken dish. Enjoy.

1 lb of chicken
1 cup of barley, uncooked

1 lemon juiced (1/4 of a cup)
¼ cup of olive oil
1 tsp of Italian Seasoning

On Preparation Day:
Cook barley on the stove. Combine 1 cup of barley to four cups of water. Season barley with salt and pepper for flavor. Bring to a boil, and then reduce to simmer. Cook for 45 minutes or until water is absorbed.

Layer cooked barley on the bottom of the casserole dish. Lay the chicken on top of the barley. Pour marinade on top of the dish. Cool and freeze.

On Cooking Day:
Thaw overnight in the refrigerator, then bake in a preheated 350F oven for 30 minutes covered, 15 minutes uncovered.

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