Monday, September 10, 2012

Chicken on the fly

Today's dinner conversation went a little something like this.

Me: "What kind of meat do you have in the freezer?"
Kyle: "Just chicken. We should probably thaw some for dinner."
Me: "Hmmm. Okay!"

So I got the chicken out to thaw and promptly set about making gingerbread cookies, not giving the chicken a whole lot of thought until 9:30 when I realized we had plenty of cookies and no dinner. Not wanting to go to the store for a third time today, this is the ingenious dish we concocted.



I'm not sure it has a name yet. I'll have to think on that one.


2 chicken breast halves, boneless/skinless/trimmed, and all that.
Italian breadcrumbs
Grated Parmesan cheese
Rosemary
Thyme
Garlic / garlic powder
Butter


Combine your breadcrumb mixture. I gave Kyle some direction and he went to town, so I can't even approximate measurements. A bunch of Parmesan, plenty of rosemary, a good-sized helping of garlic (or garlic powder, since he didn't have any fresh), and less thyme. Dip your chicken in that heavenly stuff. Make sure you coat it well. Set it in a greased baking dish and cover with a few cubes of butter. Bake at 350* for about 30 minutes.

In the last 10 minutes, prepare a tomato chutney thing. Wash some grape and yellow grape tomatoes. Chop 'em in half. Toss them in a pan with a little olive oil and Garlic & Wine seasoning from The Melting Pot. (If you're not fortunate enough to have that - my favorite spice - at home, some regular garlic should do the trick.) Cook it up until the chicken is ready. No more than ten minutes. It should be super fragrant and the tomato skins should be slightly blistered.

When your chicken is good and hot, add a slice of Jarlsberg cheese to each breast. Pop it back in the oven for a few minutes for the cheese to melt. Serve chicken topped with tomato salsa.



This received some of the best reviews of anything I've ever made, I do believe. In Kyle's words, "I'd pay for that in a restaurant." High praise coming from the aspiring French-restaurant chef and owner. Enjoy!

Ciao!

No comments:

Post a Comment