Friday, November 9, 2012

Freebee Friday!

Today's going to be a "nontraditional" type of Freebee Friday!

One of the many things I love to do is cook. This was an expiramental meal that I made and Hubby really liked. I got the potato recipe from Pinterest, tweaked it a bit, and then just did whatever I could with the chicken.

Awesomeness is what resulted. So, I thought I'd share the recipe with you all.
Chicken ingredients
Chicken breasts (enough to feed however many people are eating)
Flour for coating
Parmesan Herb dressing for coating (I get this at Fred Meyer in the refrigerated section. You can use any dressing you like, just make sure it's thick and flavorful)
Panko crumbs for coating
"New" potatoes

New potatoes (likewise on quantity). Now, new potatoes are basically just small potatoes--but not Russets--so I tend to just use smaller red potatoes. But Yukons and others would work just as well.
Olive Oil
Chopped garlic
Kosher salt & pepper to taste
Ingredients for potatoes
Parmesan cheese

French green beans (or any vegetable you prefer)

Boil your potatoes in salted water until they're fork tender. Depending on your altitude, size of the potatoes, etc, this takes around 15 - 20 minutes. While the potatoes are boiling, I prepare the chicken. Wash it, trim it, and then set it aside. Filll three bowls, one with flower, one with the dressing, and the third with Panko crumbs.

Dunking station
This is how this is gonna work, and it's gonna get messy.

Take your chicken, dredge it in the dressing, coat it in the flour, dredge it again in the dressing, and finish it in the Panko crumbs. Tada! Now your fingertips should be about an inch thicker. Wash your hands and repeat. You'll be surprised about the amount of dressing you go through on this.

Gooey fingers
By the time you're done with the chicken, your potatoes should be close to done. Drain them and place them on a cookie sheet that's been liberally coated with olive oil. You don't want them to stick when they cook, but you don't want a pool for them to swim in, either.

Coated chicken
Once they're laid out, squash them with a masher or a large serving fork so they end up looking like this. Drizzle them with olive oil (I'm a huge fan of the EVOO, in case you didn't pick up on that. I'm also a fan of garlic.) Take your diced garlic and put a generous amount on each potato. Sprinkle with your thyme and rosemary, salt & pepper. Don't be afraid with the salt. Be generous. But keep in mind that we're not brining the poor things. Last, top with the shredded parmesan.

Ready for the oven
Move your oven rack to the top (or next to the top if yours is like mine and almost touches the coils), at 400 and cook your potatoes for 20-25 minutes. I like mine more on the crispy side, so I go the full 25 minutes. What's great about this recipe is that the tops stay soft, but the bottoms get all nice and crunchy.

While your potatoes are cooking, we can cook our chicken. I cook mine in a pan, seasoned with EVOO, on medium heat. About 8 - 10 minutes on each side. I like to make sure the coating is crispy. When the chicken is done, I usually put it on a plate and tent it with foil while I cook my beans.
In a pan, heat up a little bit of EVOO, add the beans and toss until they're slightly tender and a brighter shade of green. Squirt with lemon juice (fresh) and coarse kosher salt (Here's a tip. When cooking the chicken or the beans, you can substitute the EVOO with chicken broth and it works just as well. And even tastes good).

Prepare your presentation and, voila! A yummy, somewhat easy meal. And it tastes great. Honest. :)


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