Photo source: Antonis Achilleos for The Food Network
"Split chicken breasts cook beautifully alongside potatoes and cremini mushrooms in this deliciously simple skillet dinner. Browning the breasts first on the stovetop makes for crispy skin, while a final roast in the oven cooks them evenly for the juiciest results. Rosemary sprigs and lemon halves roasted alongside the chicken and vegetables add depth of flavor and irresistible aroma." Comment from The Food Network
Chicken . . . so versatile . . . yet the question always remains . . .
What to do with chicken that is new and appealing?
It is during these "bored of food" times that I have found some of my favorite recipes. Looks like this time my search for new recipes has a real winner.
The compliment of rosemary with chicken has always produced delicious results with my roast chicken that I stuff with rosemary, lemons, onion and garlic. The simplicity of cooking these simple ingredients in a skillet sounds like a great idea to use with the bagged frozen chicken tenderloins (skinless and boneless) that I love to use since they require no cleaning and I don't like chicken skin.
My spin on this recipe will be to make it stir-fry style,
with the chicken tenderloins cut into bite sized pieces,
served over white rice.
Click here to go to the Food Network recipe page.
No comments:
Post a Comment