Mama and Francie that reminds me of a great joke I heard, hope you'll find it as funny as I do:

If you love something, set it free.
If it comes back it will always be yours. If it doesn't come back it never yours to begin with. But, if it just sits in your living room, messes up your stuff, eats your food, uses your telephone, takes your money, and doesn't appear to realize that you had set it free......you either married it or gave birth to it!

My signature dish is hot dogs and potato chips.

LOL>>>>CanMan...too true Cathy ! LOL>>>LOL>.

>AND DON'T POST THE RECIPE<

Well it's more a procedure than an actual recipe. Amounts are determined using the MarkII Eyeball Detector. But should be close.

Lightly pound two whole skinless, boneless chicken breasts (i.e., four pieces) so they are about the same thickness. Cut into bite-sized pieces (when in a presentation-is-important mode I actually use a cookie cutter to assure all the pieces are the same size)

Dust the pieces in flour, in an egg wash, and in flour seasoned with za'taar. Ballparking it I'd say a heaping tablespoon of za'taar per cup of flour.

Pan fry the chicken until golden brown and cooked through. Set aside.

Make the sauce: Drain any oil remaining in the skillet. Deglaze with a cup or so of orange juice---ideally fresh squeezed. Drain a can of mandarin orange segments and add the juice to the pan. Bring to a boil. Sprinkle with some additional za'taar and a pinch of ground cloves.

Meanwhile, for each cup of liquid, make a slurry with 1 tbls arrowroot and 2 tbls Sabra. Add to the pan, stirring, until sauce thickens. Add more Sabra if desired.* Stir in the reserved orange segments. Return chicken to pan, making sure each piece is coated with sauce, and cook until heated through.

In the past I served this on a bed of couscous or white rice. Nowadays I would use the couscous pearls (Israeli couscous) both because I like the size, and because it's an additional Israeli element.

*Note: They have changed the Sabra formula since I created this recipe. It used to be an orange liquer with a hint of chocolate. Now it's a chocolate liquer with a taste of orange. So, if you want more of an orange liquer flavor, add a tablespoon of Triple Sec, Cointreau, or such.

CanMan - sounds good!

I like my doggies burnt! And may I request BBQ chips??? Heck - I'll do the dishes for that meal with no complaints!

LOL!



Hey Cathy - I've heard that one before - and I've even posted it on the fridge - but it didn't work - Mama's the kitchen slave.