Boston Market Chicken

I love, LOVE, going out to eat. It is my weakness. My favorites are Cafe Rio, Kneaders, Magelby's Fresh, Rubio's and El Pollo Loco. Which I can all find locally. Yay me!

My VERY favorite I can't find here anymore. It went out while I was in college. Boston Market is the BEST. It way beats out KFC in taste and yumminess. And it's better for you as well. Many years ago I tracked down the recipe for Boston Market Chicken. I huffed a little when I saw the recipe because it called for Chicken BREASTS. What? Anyone, who is ANYONE, knows they keep the skin on their chicken. So I used a whole, cut up chicken. It worked fairly well, even though it wasn't rotisserie.

1/4 cup canola oil

1 Tbsp. honey

1 Tbsp. lime juice

1/4 tsp. paprika

4 chicken breast halves, washed and patted dry

--Preheat oven to 400 degrees. Ina small bowl, combine canola oil, honey, lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in over for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes.

Peanut Butter Fingers

These remind me of the school lunch peanut butter fingers. Yum!

--Cream together the following:

1/2 cup softened butter

3/4 cup sugar

3/4 cup brown sugar

1/2 teaspoon vanilla

3 eggs

3/4 cup peanut butter

--Add the mixed remaining ingredients:

1 1/2 cup flour

1 1/2 cup oatmeal

3/4 tsp. soda

1/3 tsp. salt

--Bake @ 350 degrees for 20-25 minutes. Do not overcook. Cool. Spread thin layer of peanut butter when still warm. Top with chocolate frosting. This was made in a jellyroll pan when I had it. It can also be made in a 9 x13 pan.

Chocolate Frosting:

4 Tbsp. cocoa

1 cube butter

6 Tbsp. milk

--Bring to a boil. Add:

4 cups powdered sugar

4 tsp. vanilla

1 cup nuts (walnuts)

--Mix together thoroughly, then pour over Peanut Butter Fingers while they are still warm, but not hot!