Saturday, October 23, 2010

Quick Chicken Dinner

Last night I threw together a quick chicken dinner for the family. It received rave reviews, so I'm passing it on. Also documenting the recipe for my husband, so he can use it while I'm on the road this week for business travel.

Baked Chicken Breasts:
Place boneless breasts of chicken (I like these) in a baking dish, drizzle with olive oil, and add a pat of butter or Earth Balance to each one. Squeeze one lemon (this was the right amount for seven 1/2 breasts) then sprinkle with Herbs de Provence and basil. Add some sliced onions and sprinkle with panko bread crumbs. Bake in 375 degree oven for about 20-25 minutes, depending on the thickness of your chicken breasts. When serving, be sure to spoon a little of the pan juices over the chicken breasts. It's delicious!
Roasted Carrots:
Place baby carrots in a baking dish or cast iron skillet. Lightly coat with olive oil, salt and pepper to taste, and bake in 375 degree oven for about 30 minutes, or until browned.

Steam some asparagus and serve it with a little butter, Earth Balance or olive olive. You can also sprinkle with a little grated cheese. Enjoy!


  1. Hi Laurie,

    I made a version of this tonight and I was great!! Thanks so much for this and all your other recipes!!

    Jeff (from Dave's office)

  2. Jeff,
    So glad to hear that you're cooking from the blog. You're a good man, and setting a great example for a few other guys out there.