This week’s recipe comes from our very own kitchen. It’s one of my go-to’s for busy weeknights, since it takes under an hour to prep and cook.
If the term “chicken heart” is throwing you off, don’t worry – I agree that the term doesn’t sound overly appetizing. Don’t be discouraged though. They taste amazing! Using all parts of a chicken also helps in reducing food waste, so I see it as a win-win.