Chicken fixes

Ever have that little bit of salad dressing left in the bottle? It's not really enough for a salad for several people, but it might be enough for one? Or maybe you have the same problem as me: just a little bit of juice left in the bottle and the expiration date was yesterday. Chicken's an answer to both of these problems. Try marinating the chicken in that leftover oil- or vinegar-based salad dressing before baking, or bake it in the juice. If the two are complimentary, try both!

One of my favorite experimental dishes that was a hit with Jeremy, too, involved simply emptying that last little bit of raspberry vinaigrette into a bag with chicken, leaving it in the fridge while I went to work, and then baking it in a dish with the half glass of cranberry juice that was left. I pretended that I was at a fancy restaurant when I paired that dish with a glass of cheap white wine and a pre-dinner snack of salsa over the rest of the cream cheese with crackers. I'd gotten some peach salsa on sale the week before, but any kind will do.