Turns out you can't live on strawberries alone. After a pound or so of the marvelous little tidbits, you really crave some meat! So, dinner proceeded on schedule, after all.
I found this recipe some time, I don't know where, and cut it out, and pasted it in a 2 ring binder cookbook I have. I don't even know what it was called, because I didn't cut out the title. Nonetheless, it is now and forever Fiesta Chicken, because when Ryan saw it, he exclaimed, "This looks like a fiesta on a plate!"FIESTA CHICKEN
4 pounds boneless, skinless chicken breast & thighs, cut into uniform sized pieces
1 tsp salt
fresh ground pepper
1 onion, minced
12 oz can diced tomatoes or 2 large tomatoes, diced
Spread the chicken in a greased baking pan, sprinkle with salt and pepper, and spread the onion over the top. Pour the tomatoes evenly over all; cover and bake at 350 for about 40 minutes.
Pour the pan juices into a saucepan. Whisk 1/4 cup cold water wtih /14 cup cornstarch and whisk into the juices. Add 1 leek, sliced thinly, and cook until thickened. Whisk in 1/2 cup sour cream until just blended, spoon some of the sauce, especially the leeks, over the chicken in its pan, and return to the oven for 10 minutes, uncovered. Keep the balance of the sauce warm, and pass it in a gravy boat with dinner. Serve with pasta mixed with diced tomatoes, chopped parsley, pepper and 1/2 cup milk, and with a green veggie. Serves 8 to 10.