Photo: Delicious ChickenLocation: My Kitchen Table
AJ turned me onto Carrabba's Chicken Bryan (off the gluten-free menu), and I decided I really wanted it at home, so I did my best to duplicate it. I guessed on some of the ingredients and made some changes catered to my personal taste. It wasn't exactly the same, but it was equally as delicious! Honestly, it really was that good, but with a much cheaper price tag. AJ would be proud and Emily jealous (it's her favorite lately and Hyrum can't tolerate the goat cheese).
Level of Difficulty: Anita (but Emily could handle it if she tried hard enough)
Ingredients:
2 thawed chicken breasts
1/2 tsp ground sea salt
Tenderize chicken breasts (hit with fists or meat mallet for up to five minutes), sprinkle with a pinch of ground sea salt, and set aside.
Basil lemon butter sauce
2 TBSP Olive Oil
1 stick real butter
1 diced shallot (tiny onion, looks similar to garlic)
1 tsp minced garlic
2 tsp lemon pepper
1 tsp dried basil
1/4 cup sliced sun dried tomatoes
To make basil lemon butter sauce, sautee ingredients in a saucepan or wok on med-high heat until shallots begin to soften.
Drizzle enough of the basil lemon butter sauce in a small covered baking dish to coat the bottom of the dish. Lay the tenderized chicken breasts flat on the bottom of the dish side-by-side. Top the chicken with the remaining basil lemon butter sauce. Cover and bake at 350F for 45 minutes.
Cooked linguine
Goat cheese
To serve, place baked chicken and drizzle basil lemon butter sauce on top of cooked linguine, then put a dollop of goat cheese on the chicken to each individual's taste.
Level of Difficulty: Anita (but Emily could handle it if she tried hard enough)
Ingredients:
2 thawed chicken breasts
1/2 tsp ground sea salt
Tenderize chicken breasts (hit with fists or meat mallet for up to five minutes), sprinkle with a pinch of ground sea salt, and set aside.
Basil lemon butter sauce
2 TBSP Olive Oil
1 stick real butter
1 diced shallot (tiny onion, looks similar to garlic)
1 tsp minced garlic
2 tsp lemon pepper
1 tsp dried basil
1/4 cup sliced sun dried tomatoes
To make basil lemon butter sauce, sautee ingredients in a saucepan or wok on med-high heat until shallots begin to soften.
Drizzle enough of the basil lemon butter sauce in a small covered baking dish to coat the bottom of the dish. Lay the tenderized chicken breasts flat on the bottom of the dish side-by-side. Top the chicken with the remaining basil lemon butter sauce. Cover and bake at 350F for 45 minutes.
Cooked linguine
Goat cheese
To serve, place baked chicken and drizzle basil lemon butter sauce on top of cooked linguine, then put a dollop of goat cheese on the chicken to each individual's taste.
Photo: The Whole Dinner with Fancy French Lemonade and Steamed Broccoli FloretsLocation: My Kitchen Table
4 comments:
How fancy! I wish I felt like cooking/eating these days. Sleep and food deprived are not good things for someone who loves both. I guess I need to think of something for the boys to eat NOW.
That looks much better than the dinner I had tonight! You are quite the chef!!
the second picture looks like a magazine picture. nice job.
I am jealous. I want some right now. But I love my baby too much for that.
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