Month: September 2018

Pan-Roasted Chicken & Vegetables

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Have you ever purchased anything from The Pampered Chef and received a cute little multi-folded “brochure” on how to use the particular item that you ordered?  So, they usually include recipes for you to use with that item.  Somewhere in time, I saved the this recipe to use at some later date.  Much later date, obviously.  

I have seen a lot of these one pan wonders on Facebook and Pinterest recently and knew that I wanted to prepare this dish.  It smells divine while it’s baking and it is so delicious.  Easy peasy, too.  I even had some leftover rice that I paired with it!  Doesn’t get much easier than that.

Pan-Roasted Chicken & Vegetables
Serves 4
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Ingredients
  1. 2 large unpeeled baking potatoes, cut into 1/4-inch slices
  2. 1 each medium zucchini, yellow summer squash and red bell pepper, cut into 1-in. pieces
  3. 1 medium red onion, cut into wedges
  4. 4 T olive oil, divided
  5. 2 garlic cloves, pressed
  6. 1 t. crushed dried rosemary, divided
  7. 1/2 t. plus 1/8 t. salt divided
  8. 1/8 t. ground black pepper
  9. 1 egg
  10. 1/2 c. seasoned dry bread crumbs
  11. 4 boneless, skinless chicken breast halves (about 1/4 lb)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Cut potato slices crosswise in half. Place vegetables into large bowl and toss with 2 T. of the olive oil, garlic, 1/2 t. of the rosemary, 1/2 t. salt and the black pepper; mix well.
  3. Arrange vegetables around the inside of a baking dish--I used the one that is slightly larger than a 9 x 13--leaving an opening in the center for the chicken.
  4. Lightly beat egg in a flat bowl. Combine bread crumbs, remaining rosemary and salt in another flat bowl. Add remaining oil to crumb mixture; mix well.
  5. Dip chicken into egg and then into crumb mixture, coating completely. Place chicken in center of baking dish.
  6. Bake 22-25 minutes or until chicken is no longer pink in center.
Adapted from The Pampered Chef
Adapted from The Pampered Chef
Mormon Mavens https://www.mormonmavens.com/

Caprese Flatbread

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I got a text from my husband today with a link to a recipe. 

Interesting. 

Anyway, I tried it out today and holy moly, y’all–it was absolutely delicious! 

Crispy, buttery but not, healthy magic.

Healthy?  I know you’re thinking this is just craziness, right?

The secret?  Olive oil, not butter.  But it tastes buttery.

And Caprese with the tomatoes, fresh mozzarella, fresh basil.  I can’t talk. 

Caprese Flatbread
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Ingredients
  1. 4 (3/4-inch) slices of sourdough bread, preferably homemade
  2. 3 T. olive oil, plus more for drizzle
  3. 2 T. minced garlic (adjust to taste)
  4. 1 cup grape tomatoes, halved
  5. 6 -8 fresh basil leaves, or use dried basil, to taste*
  6. 24 fresh mozzarella pearls
  7. sea salt and freshly ground pepper to taste
Instructions
  1. Combine oil and minced garlic. Allow to sit for 15 minutes so flavors marinate. Halve the cherry tomatoes and chiffonade the basil.
  2. Brush each slice of bread with the olive oil/garlic mixture and place in a toaster oven on broil or in your conventional oven. Watch carefully and remove when golden brown, brush the other side with the olive oil/garlic mixture and broil that side until golden.
  3. Top each slice of bread with about 6 tomato halves and 6 mozzarella pearls, fresh basil, salt and pepper. Drizzle with a little oil if desired. I also used just a little bit of white balsamic vinegar.
Notes
  1. Original recipe calls for thawed yeast rolls but I had some yummy homemade sourdough bread that I wanted to try with this recipe. I don't know how the yeast rolls were with this recipe, but oh my goodness the sourdough...
  2. Chiffonade. That's a funny word and I didn't think I had ever done that before. But I have. And so have you! Cutting your basil into shreds. I have a garnishing tool that looks like scissors with 5 or 6 blades. Amazing tool and it chiffonades like a beast!
  3. I noticed after posting this that the basil was not listed, and it's not listed in the original recipe from Rhodes Rolls! I am guessing on the amount of fresh or dried basil, so just eyeball it.
Adapted from Rhodes Rolls Recipes
Adapted from Rhodes Rolls Recipes
Mormon Mavens https://www.mormonmavens.com/