Monday, June 09, 2014

Recipe: Herb crusted chicken with sautéed veggies

A quick and easy 20 minute dinner!

2 chicken breasts, sliced in half to create 4 pieces
1/4 bag of frozen broccoli
1 tub of fresh baby portabella mushrooms
thin slices of vermont sharp cheddar cheese
1/2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp crushed red peppers
1/2 tsp black pepper
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp salt
1 tbsp Italian seasoned bread crumbs
2 tbsp whole milk
4 tbsp butter
2 cloves finely chopped garlic
2 tbsp olive oil

In a bowl mix sliced chicken breast with olive oil, salt, pepper, cumin, paprika, garlic powder, dried parsley, bread crumbs and milk. Make sure the herbs and spices are well rubbed down on the breasts and they are fully soaked in the milk. Place in the fridge for 10-15 minutes so the ingredients can absorb well. Preheat oven to 400F, in a lightly oiled pan place the chicken pieces, top with cheese and sprinkle more bread crumb on top to choice. Bake for 20 minutes. Meanwhile prep your vegetables. In a saucepan melt butter on medium heat, add in the chopped garlic and defrosted broccoli. Saute broccoli until its a bright green color and not too limp in texture, leaving butter in the pan remove the broccoli and add in mushrooms. Add more butter/garlic if you feel necessary and saute mushrooms until they began to form a sauce. Once you're chicken is ready, plate with veggies and serve. This recipe makes enough for 2 (or 1 hungry person!).

As a bonus I thought I'd include below my absolute favorite go to breakfast meal. I love this recipe and haven't gotten store bought pancake batter in almost a year! My son requests pancakes at least once a week and loves to help me make them. I love how fluffy these turn out and its the best way to add in fruits like blueberries, strawberries or craisins without my picky eater creating a fuss.

Super Fluffy Pancakes

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