Wednesday 23 April 2014

Eat Now . . .

This is so good,  so simple, and perfect for Spring. Just smelling the lemons as you chop them will boost your mood...a little culinary aromatherapy never hurt anyone, right?

All you need is:

  • 2 "happy" chicken breasts (the FDA may not have come up with the term "happy" but to me it means well fed, well cared for chickens, minus the hormones, chemicals, and misery...that I don't have to take out a loan to buy)
  • 2 lemons
  • 6 garlic cloves
  • 1/4 cup of olive oil
  • 1/2 tsp. thyme and 1/2 tsp. parsley (or 1 tbsp. each, fresh)
  • 1/4 cup of white wine (just a good slosh out of your glass)

     First, put the chicken breasts in a small baking dish and season with salt and pepper on both sides. Then, give your garlic cloves a rough chop (as well as your herbs if using fresh) and add them to the dish. Roll your lemons against the chopping block to release their juices and squeeze them over the chicken adding the lemon halves to the dish afterwards, for more flavor as the chicken cooks. Finally, drizzle the wine and olive oil over the ingredients in the dish and now bake in a preheated 375 degree oven for about 30 mins. 
     While the chicken bakes and lemon fills the kitchen, I usually make some rice pilaf or roasted potatoes, and a green veggie like kale or baby peas....
     Check to make sure the chicken is done (but still juicy) about 20 mins in  (every oven is different...and come to think of it, every chicken is different, too) then move your chicken breasts over to the chopping block and slice them or serve the breasts whole on a bed of rice. Plus, the sliced chicken makes a great sandwich the day after with a basil, mayo, and greens - just sayin.


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