There are a lot of lucky “food traditions” surrounding New Year’s Day. Across the world certain lucky foods are eaten on the first day of the year (Hoppin’ John) or at the stroke of midnight. (12 grapes)
But chicken wouldn’t be one of them. And a surprise to many New Englanders… Lobster! Lobster is considered a poor choice because lobsters move backwards and could lead to setbacks, regrets, and dwelling on the past. Chickens also scratch and move backwards too and could lead to the same kind of year!
Oh! And chickens also have the added bonus of taking all your luck as they fly away. Basically any “winged” food is off-limits on New Years Day.
Phew! Good thing I made this chicken dish well before New Year’s Eve!
This is just seared chicken breast that I cut down and dusted with some basic seasoning blend before browning in a hot skillet. (Because everything needs to be “browned” in this house.)
After that I combined the chicken with cooked al dente pasta, chopped sun-dried tomatoes, chopped fresh green onions and put it all into an oiled baking dish. I whipped up a quick basic white sauce (flour,butter roux – add warm milk) and then emptied the cheese drawer of its bits-n-pieces. Pour this cheese sauce over all, toss to combine and at this point you can either bake it for 30 mins at 350 degrees or refrigerate and bake-off for a later dinner time or even freeze it for another day altogether.
Just don’t eat it on New Year’s Eve or Day!