November 13, 2008

Two meals from one pot of chicken


Ok these were my own creations. Sadly I have no pictures of my own, sorry. Sometimes I don't think to do that when experimenting. First one is dinner. Make enough of that to have leftovers for the breakfast. Both are incredible. My bf who hates chicken loved the dinner and said the breakfast was addictive!

Two Balsamic Chicken
Serves 2 for dinner, with leftover for breakfast.

4 boneless chicken breasts, I put them in frozen
5 garlic cloves , minced
about a tsp. of dried rosemary, crumbled
about a half tsp. dried thyme, crumbled
Extra Virgin Olive oil
2tb. balsamic vinegar
2tb. white balsamic vinegar

Preheat oven to 350 degrees.
Drizzle a bit of olive oil in a small casserole dish that will hold the chicken. Top with chicken breasts. You dont even have to thaw these and in fact, I think it keeps it juicy by not thawing. Crumble the garlic, rosemary and thyme over all in pan. Drizzle with more olive oil and the balsamic vinegars. Sprinkle with salt and freshly ground pepper.

Bake for about 45min. but check about halfway thru. I have a convection oven so sometimes it cooks quicker than I realize. If it looks pink in the middle but almost done, kick up the heat to 400 degrees to finish and brown. Serve with all the yummy juices.

I served this with my herbal potatoes and broccoli with cheese sauce. We almost licked the plates it was so good.

Balsamic vinegar is a very aged, mellow and sweeter vinegar that regular vinegar. I have used dark balsamic most of the time and you can use just that with this. But I also found white balsamic at Trader Joe's and decided to mix them both here. You see the dark was sweeter and mellower but the white had a bit more tang to the sweet. Thought it would be a nice mix and it was.


Crusty Rosemary Potatoes

For this recipe I peeled and cut of 5 lg. potatoes. Cut in half, then each half in half. Cut into chunks. In a bowl, put potatoes, a couple of minced garlic cloves, a bit of rosemary, Salt and pepper and drizzle with olive oil. Mix till all are coated. Now toss in about 2tb. of flour and mix till coated. Drizzle a baking sheet with olive oil and dump all the potatoes on it. Put in oven with chicken. These will be crusty and crispy in about 30-45min. I worked a cooking class an English woman gave several yrs ago. She suggested dusting potatoes like this with flour to make them extra crusty and brown. I love it. If I serve oven roasted potatoes with a roast Ill make them the same way. Everybody just loves them. You can use all kinds of herbs too but garlic is a perfect match for these for sure.


Save what chicken is left. We ate two and I had two for the next day. Save the juices and all the potatoes that are left too.

Next day:
Sea's Chicken Hash
Serve 2 hearty appetites

2 leftover cooked chicken breasts from above recipe, chopped up plus juices
leftover potatoes from recipe above
4-6 mushrooms, sliced
6 green onions, sliced
butter, salt and pepper to taste
about a 1/2c frozen spinach
2 slices provolone cheese, 2 slices swiss cheese, chopped
As many eggs as you would like, we had 5

Melt butter in a non stick frying pan. Add mushrooms, green onions and potatoes. Stir till mushrooms start to throw some juice. Add chickenand juices. Stir well and fry a bit till it starts to get a little crusty, approx. 10min. or so. Add spinach and cook till thawed and heated thru. Flatten hash out so it cooks evenly and crack open eggs on top. Lower heat. Sprinkle cheeses over and cover. Cook till eggs are done to your liking. I served this with toast and my bf went nuts over it.....I put a bit of ketchup on mine.

1 comment:

Jewel Atkins said...

Oh I am so glad you are posting again, Seanymph! I liked the recipe for Italian stuffing. I am always making a different stuffing for Christmas. (we usually eat Turkey day at the MIL's house, but not this time. Last year was BAAAD)