Sheet Pan Parmesan Chicken

Panko-Parmesan crusted chicken roasted with green beans, served with toasted garlic herb bread.

serves: 2

ingredients:

● 10 oz chicken cutlets
● 1 demi-baguette
● 1 tbsp fry seasoning
● 2 tbsp garlic herb butter
● 6 oz green beans
● 1 1/2 tbsp sour cream
● 1/4 cup panko breadcrumbs
● 3 tbsp Parmesan cheese
● 1 tbsp olive oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp cooking oil

instructions:

1. Prep and make topping
Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. In a small bowl, combine
panko, Parmesan, fry seasoning, a drizzle of olive oil, and a pinch of salt and pepper.
2. Coat chicken
Pat chicken dry; season all over with salt and pepper. Place on one side of a baking sheet. Evenly brush tops of
chicken with sour cream, pressing to adhere. Mound coated sides with panko mixture, pressing to adhere.
Roast on the middle rack for 5 minutes.
3. Roast green beans and chicken
Toss green beans on the opposite side of the sheet from the chicken with a drizzle of cooking oil, salt, and
pepper. Roast on the middle rack until chicken is crispy and cooked through and green beans are tender and
lightly browned, 12-15 minutes.
4. Finish and serve
Meanwhile, halve demi-baguette lengthwise. When chicken has 5 minutes left, toast baguette in the oven or a
toaster oven until lightly golden. Spread cut sides of baguette with garlic herb butter.
5. Serve
Divide chicken, green beans, and garlic bread between plates. Serve.

 

Meatloaves with Creamy Thyme Sauce

plus Garlic Mashed Potatoes & Brussels Sprouts

Ingredients (2 servings)

•  12 ounces potatoes
•  1 shallot
•  8 ounces Brussels sprouts
•  10 ounces ground beef
•  ¼ cup panko breadcrumbs
•  1 teaspoon garlic powder
•  ¼ ounce thyme
•  1 beef stock concentrate
•  3 tablespoons sour cream
•  2 tablespoons butter
•  Cooking oil
•  Salt
•  Black pepper

Instructions

1.  Preheat oven to 425°F.
2.  Peel and dice the potatoes. Halve the Brussels sprouts and mince the shallot.
3.  Boil the potatoes in salted water until fork tender. Reserve ½ cup cooking water before draining.
4.  Combine the beef, panko, garlic powder, half the minced shallot, 1 tablespoon water, salt, and  pepper. Form into two small meatloaves.
5.  Place the meatloaves on one side of a baking sheet. Toss the Brussels sprouts with oil, salt, and  pepper and place on the other side.
6.  Roast until the meatloaves are cooked through and the Brussels sprouts are browned.
7.  Meanwhile, sauté the remaining shallot with the thyme. Stir in the beef stock concentrate and ¼  cup water. Simmer, then remove from heat and stir in the sour cream and 1 tablespoon butter.
8.  Mash the potatoes with the remaining butter and enough reserved cooking water to make them  creamy. Season with salt and pepper.
9.  Serve the meatloaves with mashed potatoes, Brussels sprouts, and thyme sauce.

 

Chicken Penne al Limone

with Zucchini, Toasted Garlic & Fresh Parsley

Ingredients (2 servings)

•  1 clove garlic
•  1 zucchini
•  1 lemon
•  ¼ ounce parsley
•  6 ounces penne pasta
•  10 ounces chopped chicken breast
•  4 ounces cream sauce base
•  3 tablespoons Parmesan cheese
•  2 tablespoons butter
•  Olive oil
•  Cooking oil
•  Salt
•  Black pepper

Instructions

1.  Bring a large pot of salted water to a boil. Mince the garlic, slice the zucchini, zest and quarter the lemon, and chop the parsley.
2.  Heat a drizzle of olive oil in a large pan over medium heat. Cook the garlic until lightly golden,  about 1 minute. Remove from the pan and set aside.
3.  Cook the penne until al dente (9–11 minutes). Reserve 1 cup pasta cooking water, then drain.
4.  In the same pan, cook the zucchini until tender and lightly browned. Remove from the pan.
5.  Add a drizzle of cooking oil and cook the chicken until browned and cooked through. Season with salt and pepper.
6.  Stir in the cream sauce base, ¼ cup reserved pasta water, and a generous squeeze of lemon juice.   Simmer until slightly thickened.
7.  Add the cooked pasta, toasted garlic, zucchini, half the Parmesan, half the parsley, half the lemon zest, and 2 tablespoons butter. Toss until coated, adding more pasta water if needed.
8.  Divide between bowls. Top with the remaining Parmesan and parsley. Serve with the remaining lemon wedges.

Honey Garlic Chicken

Stumbled across making this one day when we were tired of "the usual" and had limited ingredients to make dinner. Typical though, amIright? Anyway, I found a few ideas online, but this is the hybrid version that I have been making recently. Enjoy! 

Ingredients:

-Oil for pan searing (I use Avocado Oil these days, it has a high temperature tolerance, so my oil doesn't burn.)

-1 1/2 lbs boneless, skinless chicken breast, cut into 1" cubes

-Salt/ Pepper

-1 lb russet potatoes, scrubbed and cut in 1" cubes (about 4 medium potatoes)

-Carrots, peeled and sliced thick

Glaze

-1/4 cup honey

-1/4 cup low sodium soy sauce

-3 cloves garlic, minced

-Pinch of red pepper flakes

Optional for serving

-Rice

-Chow mein noodles

-Coconut

-Slivered almonds

-Cashews

-Sliced green onions

Instructions

1) Heat oil in a large skillet over med-high heat

2) Whisk together ingredients for glaze until well combined, then set aside

3) Add chicken and lightly season (easy on the salt, because we're using soy sauce in the recipe), cook until chicken is browned then remove and set aside.

4)  Add potatoes and carrots to same skillet and saute several minutes until mostly soft

5) Add chicken back in to skillet, mixing in glaze. Reduce heat and let simmer for several minutes until potatoes and carrots are soft and ready to eat.

6) Serve over rice. Top with desired toppings.