Winner, winner, chicken dinner! Have you ever wondered where this phrase comes? Amazing Siri seems to know all of the answers. Apparently, years ago in Las Vegas, the price of a bet at the roulette wheel was the same price as a chicken dinner. So, yep! Here’s a little known fact from a lesser known person!
So, today’s recipes are two winner, winner, chicken dinners! Easy, yummy and the way a Monday meal should be!
ROASTED CHICKEN & POTATOES with FENNEL
This one dish dinner takes about 10 minutes to prepare and fills your kitchen with a wonderful aroma! Serves 4
- 1 1/2 lb. Yukon gold potatoes, thinly sliced
- 2 fennel bulbs, trimmed & sliced
- 1 C. shallots
- 2 T. olive oil
- salt & pepper to taste
- 4 skinless, boneless chicken breasts tossed with olive oil & seasoned w/ salt & pepper
- 3/4 C. fresh bread crumbs or panko
- 1/2 C. shredded Parmesan
- 2 T. fresh thyme
- 1 T. olive oil
- Fresh thyme sprigs
- Preheat oven to 425*
- Toss potatoes, fennel & shallots with olive oil, salt & pepper
- Transfer to an oven proof skillet or baking pan.
- Roast 40 min.
- Combine bread crumbs, Parmesan, thyme, & olive oil.
- Season with salt & pepper.
- Roast 10 min. more.
- Garnish with thyme sprigs.
This flavorful chicken dish is sooo easy to prepare, and the savory, crispy parmesan crust holds in the moistness of the chicken.
- 4 skinless, boneless chicken thighs or breasts
- Parmesan Cheese
- beer or wine (white, rose or red)
- Dip Chicken in milk.
- Roll in Parmesan cheese.
- Bake 450* 30 min.
- Pour 1 T. wine or beer on each piece.
- Reduce heat to 375* & bake for 20 min.
In a perfect world, I would have a complete set of All Clad pots & pans, and Le Creuset Casseroles. But, filling in here and there works too!
Here are some of my favorites for the kitchen! Click the link for more info.
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