midwest neurotica

Chicken Tonette is not going in the recipe archive. I had high hopes for this dish, filing it away for the day I might cook real chicken again. I am a total sucker for thick dairy-based sauces with lots of spices, but I would have preferred to just have fake chicken here, and maybe a different sauce too. Real chicken is just not that great unless you have barbecued it on the grill or even better, fried it and ordered at the Popeye’s drive thru. (Yum, biscuits!)

In Part I, I grilled the chicken as instructed and served with grilled pineapple. The pineapple was great! The chicken was over-cooked. Now I take all responsibility for the dry chicken, but shouldn’t a super-fabulous sauce make up for it? Well this one didn’t.

Part I - Puke on a Plate?

In Part II (i.e. the next day), I cut the chicken into small pieces, browned and then cooked in the sauce. Overall the experience was better, but I really enjoyed the rice, cheese and sour cream the most. Note to self - don’t cook asparagus with your rice - too mushy! Second note to self - those little packages of yellow rice are totally da bomb.

Part II - Better but Just OK

Overall, I’m giving Chicken Tonette one star and it’s not joining my favorites in the Midwest Neurotica Recipe Hall-o-Fame.

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