Hi, my name is Amy and welcome to Eating Low. So today, I’m going to make a recipe that I found in the board, it’s called Rotel Chicken and if I can make it, you can make it because I can't cook at all. So I’ve got my chicken breast. These are just a regular chicken breast that I got at the grocery store. I find it all natural boneless, skinless, no antibiotics, this is all vegetable diet and that’s like the very natural chicken. They’re more expensive but they are definitely worth it in my opinion because I feel like they taste better and I feel better in eating them because I don’t feel like were harmed in the process. I have my oven is preheating to 350 degrees. I’m going to open my chicken in kind of the Amy way. I used just big knife to like get in there. You can either use a fork to stab, I don’t like to touch chicken so I want something else to pick up my chicken. I don’t need my hands because I just don’t like to touch chicken, that’s gross. My friend Daniela call these chicken boobies, so just breast and I jut give them a rinse off you know the gross soft touching whatever. It sometimes seem like they’ve got like a chicken filling on them.
There’s one chicken. Now I just place them in a baking dish and sometimes I’m fat on it. I don’t really drain the fat off my poor hands because I don’t like to touch it and I just did. So usually I’ll just let it cook and sometimes it falls of. This is really bothering me afterwards I just cut it off after its cooked that little extra bit of fat wasn’t that bad. And make some room in the pan. These are like pretty good sized chicken breast. They’re not too big, not too little. Once I cook them, I usually weigh them and then measure them out and put them in the Tupperware. So I try to eat this when three and a half to four ounces of chicken from my portions. So I rinsed off our chicken and got them in the pan and gross. The fat chicken over here, its very like permeate about chicken and touching chicken and things like that so I always make sure wash your hands after you’ve handled chicken. Even though I didn’t really touch it, I touched the eeky thing that came in. And this is why I think it’s so funny that I have a cooking show. Because as you can tell I’m not used to cooking and that’s one of the reasons like that in the position that I was in of being overweight. I would eat out a lot. I really didn’t know how to cook for myself.
So I am learning how to cook from myself and I figured I would help other people wanting to cook food. Now, we’re going to open our tomatoes, alright just have a standard can opener. I don’t have anything fancy. If you can't rotel tomatoes, you can try, oops my oven is preheated, if you can't find rotel tomatoes, Del Monte also makes like a tomato with green chilies on it. If you can't find either of those, you can probably try using like a stew tomato or even salsa that if you can't find this particular kind of tomatoes. And all we do is dump the rotel tomatoes all over on the chicken and I’m trying some of the juice sort of mixed in there and I’m just plopping right on top. It’s really super easy which is definitely something I like.
All right, I’m going to poke just a few little holes in the chicken. I’m not sure if this will help or not but it wasn’t really called for in the recipe but I know some of the other recipes I made, if you poke a few holes sometimes the juice like seeps into the chicken. So I’m going to get that nice like chicken or rotel. I guess its kind of Spanishy and Mexicany flavor into the chicken. I love Mexican food and this looks like a good low fat, low carb, low calorie recipe. All right, and so I’ve got all the chicken and the rotel tomatoes in the pan and my oven is ready to go so I’m just going to pop it in here. Oh, it’s hot. I’m going to set the timer for 45 minutes. It’s what the recipe called for, all right. I’m going to check it after the 45 minutes is over and see if that’s long enough or if it needs more cooking time. If it needs a little more cooking time, I’ll give it time and everybody’s oven is a little different and I like my chicken really cooked. I don’t like any pink or any of that. We will wait for 45 minutes and we’ll come back and see what happens.
So I’ve waited the extra time and I’ve got a knife and fork and a plate all ready and I think my chicken is going to be ready now. And put it out one more time, alright. And it’s good, all the tomatoes and the chilies done everything, they are all everywhere and I just cut it again and make sure it’s cooked. It’s probably cooked by now. It’s nice and shredded, I like that. It’s like falling apart when I cut it. I like when it’s you know it’s really moist and I cut off a little piece so I can taste. Take a little sample before I pack it up into containers and I usually pack my food into a container right after I cook it. As soon as it’s done cooking, I weigh in out and lay out all my little Tupperware. So I measure it on the scale. Trying to get to around three and half to four ounces of meat and then we get some more chilies because I like chilies with my chicken. And then I can—it’s ready to go for when I bring it to work. I’m going to taste it. Let’s see how it is. This is really good. The rotel tomatoes have just kind of sunk into the chicken and it’s got a little bit of a kick. The rotel comes in spicy and have a regular, I know there’s an extra mile to one of the couple other flavors. I used all the original which is I guess like medium but it gets all into the chicken. I like the rotel brand. Its relatively low carb. I think it was four carbs per serving was on there. It was maybe 2.5 servings for that little can of tomatoes than I used. So, for the whole batch of chicken, the carb count is fine. I wouldn’t worry about that and definitely if you don’t want the tomatoes just scrape them off and the chicken is really good even without the tomatoes in them. And so there you have it, rotel chicken. This is my first episode of Eating Low.
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