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Monday, October 24, 2011

Chew on This | Chicken and Pierogi

Happy Monday!


What? Was that a little too chipper for a Monday morning? Sorry, but I'm feeling pretty darn chipper this morning. Or maybe it's the delirium setting in. 

Either way, I've got a cozy dinner recipe today that just might put a bounce back into your Monday step. 

Chicken. Pierogi. Onion and pepper. And a sauce that makes these ingredients a spectacular Monday night dinner. With the bonus of leftovers, if you have any, that are possibly even more delicious.

I used store bought pierogi for this dish. You could certainly make your own but, this being Monday, why pile onto the task of making dinner? 

Layer your seasoned chicken between the pierogi and then top with your chopped red pepper and sweet onion slices.

The sauce is the kicker. It's so flavorful and gently poaches the chicken and pierogi. Soft and creamy. And the peppers and onions provide a gentle snap....delicious. 

No wait. It's....Delicious! Exclamation point baby!!! That's right - Happy Monday people!!!


Here's our recipe:

Chicken and Pierogi

3 large boneless, skinless chicken breasts cut into pieces
1 large red pepper, sliced into long strips
1/2 of a large sweet onion, sliced into strips
18 pierogi (I used pre-made, frozen pierogi filled with potato and onion)
salt and pepper

1/2 C sour cream
1 package (1.5 ounces) dry ranch dressing/dip mix (I used Simply Organic brand)
1 1/2 C Italian salad dressing
1/2 C water

Preheat oven to 350℉. Lightly spray a 9x13" baking dish with cooking spray.

Begin by seasoning your chicken pieces with salt and pepper. Next, layer your chicken and pierogi into your baking dish (see above picture). Top the chicken and pierogi with your pepper and onion slices.

In a mixing bowl, whisk together your sour cream, dry ranch mix, Italian dressing and water.  The sauce should be very pourable, if not, add more Italian dressing . Pour all of the dressing over your chicken and pierogi, making sure that your pierogi and chicken are submerged in liquid.

Cover with foil and place into your preheated oven for 30 minutes. Remove foil after 30 minutes and allow dish to continue cooking an additional 10-15 minutes. Serve with warm crusty bread and some fruit - enjoy!

1 comment:

  1. This was so easy and yummy. I did alittle adjusting for the second dish (big family - needed 2) and had more sour cream, still great!