Monday, September 25, 2006
Glazed chicken... sort of
Tried to bake some chicken breasts with a butter/lemon/cinnamon glaze, but it didn't work out too well... Pictures and a recipe later; help me fix it!
Thursday, September 21, 2006
Dinner - 09.21.06
Good chicken dish #1:
Ingredients:
2 boneless, skinless chicken breasts, pounded to an even thickness
1/2 each of: red and yellow bell peppers, sliced
1/4 white onion, sliced
1/2 cup whole grape tomatoes (halved cherry tomatoes may be substituted)
2 tablespoons olive oil
1/4 cup white cooking wine
1) Dredge chicken in flour, shaking off any extra. Set aside.
2) Sautee onions and bell peppers in 1 tablespoon of oil on medium to medium-high heat. Ought to take about 6 minutes.
3) Add grape tomatoes, oregano, and red pepper flakes to the pan. Cook until tomatoes are soft, but not collasped. When finished, transfer vegetables to a plate.
4) Lay the chicken breasts on the same pan, and cook until browned. This should take about 8 minutes. For best results, flip every two minutes. Set chicken aside when finished.
5) Add cooking wine to deglaze pan. Be careful! The oil & cooking wine will sizzle angrily. After the fury has died down, add the vegtables and warm for about 1 to 2 minutes.
6) Cover chicken breasts with the vegetable mixture, and season with ground pepper to taste.
7) Enjoy!
Ingredients:
2 boneless, skinless chicken breasts, pounded to an even thickness
1/2 each of: red and yellow bell peppers, sliced
1/4 white onion, sliced
1/2 cup whole grape tomatoes (halved cherry tomatoes may be substituted)
2 tablespoons olive oil
1/4 cup white cooking wine
1) Dredge chicken in flour, shaking off any extra. Set aside.
2) Sautee onions and bell peppers in 1 tablespoon of oil on medium to medium-high heat. Ought to take about 6 minutes.
3) Add grape tomatoes, oregano, and red pepper flakes to the pan. Cook until tomatoes are soft, but not collasped. When finished, transfer vegetables to a plate.
4) Lay the chicken breasts on the same pan, and cook until browned. This should take about 8 minutes. For best results, flip every two minutes. Set chicken aside when finished.
5) Add cooking wine to deglaze pan. Be careful! The oil & cooking wine will sizzle angrily. After the fury has died down, add the vegtables and warm for about 1 to 2 minutes.
6) Cover chicken breasts with the vegetable mixture, and season with ground pepper to taste.
7) Enjoy!
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