Wednesday, February 29, 2012

Easy bake chicken

Well I have to admit I've been in a bit of a slump. After the holidays and Cole's big accident, I've spent the better part of two months catching up, both in chores and financially. Well that and trying to get this big race in April I help produce up to speed. And I think that led to a dinner slump. Ever feel like you make the same things over and over and over and over...? I even went through my recipe box and got bored with those (or they were too complicated to make in the 1 hr time window I have at night. But not long ago, someone suggested I try this easy recipe. I made it last night and it was really tasty and Charlie even scarfed it up. Definitely a repeat in Casa de Schrall!

Greek Chicken

2-4 boneless chicken breasts
2-4 lemons
sun dried tomatoes
salt, pepper and garlic to taste

It's so easy! Take aluminum foil and make a little pouch for EACH chicken breast (they cook individually). Put a little EVOO down so that the chicken won't stick. Put chicken breast in the foil then sprinkle with salt, pepper and garlic. I was fairly generous with these for flavor. Squeeze juice of one lemon on each chicken breast and toss the rinds on top of the chicken. Take a scoop of sun-dried tomatoes and capers and dump on chicken. Wrap the chicken up but don't make it flush with the chicken, leave a little room for juices to flow (like a tent). Bake at 375 for 30-45 minutes.

This makes a great sauce when it's done that keeps the chicken moist. I served it with steamed broccoli (and have a nasty steam burn to prove it. That's what I get for being healthy) and roasted potatoes.

Speaking of broccoli...many of you grew up with cheese on your broccoli but in our house my mom made this sauce out of mayo and lemon juice. Sounds gross but it really is quite tasty. Take a tablespoon of mayo (light or fat free is OK) and then put the juice of 1-2 lemons and mix till smooth (using a fork). It should be a little runny when you're done so adjust measurements until you get the right consistency). I think the sauce helps counteract the sometimes bitter taste of the broccoli.

Bon Apetit!