For the Baked Chicken, you will need:
2 large boneless skinless chicken breasts, sliced
4 celery stalks, chopped
1 red onion, quartered
2 cups chicken broth
8 peeled carrots
Lowry’s seasoning salt, to taste
Black pepper, to taste
Large baking dish
Dumpling recipe (follows)
Pre-heat oven to 375f. Spray the baking dish generously. Season the sliced chicken with Lowry’s salt and pepper and place in the bottom of the dish. Add the chopped celery and quartered onions. Lay carrots on top, and pour in the chicken broth. Cover tightly with foil or dish cover. Bake for approx. 1 hour.
2 cups flour
1 tsp. salt
1/2 tsp. baking powder
Very cold water
Mix flour, salt, and baking powder well. Starting in the center, mix a small amount of water at a time until you have a ball of dough something to the consistency of play-doh. Roll out onto a sheet of waxed paper and cut into squares. This doesn’t have to look perfect.
Remove chicken from the oven after baking 1 hour. Uncover, move carrots and onions to separate serving dish. Keep warm. Top the dish with the dumpling squares. Bake uncovered for approx. 15 minutes or until slightly brown on top. (Dumplings down in the broth will not brown and this is the desired result.) For softer dumplings, cover during baking.
I’m serving this dish with a Spinach, Bacon, and Avocado Salad, which is simply made of 4 cups sliced spinach, 1/2 cup bacon pieces, and 1/2 an avocado, sliced. Great with any dressing, but my favorite for this salad is Raspberry-Walnut Vinaigrette.
A great meal for cold weather. Enjoy!