I prepped the chicken, went up and workout out on the elliptical, then came back down and prepped the asparagus. Trimmed and halved in a pan with a little olive oil and seasoning. I got this for Christmas from my mom I think and it makes amazing asparagus.
When I flipped the chicken, I just put the asparagus in for the last 15 minutes (okay 20, I always cook the chicken just a little longer to make it crispier!
Meanwhile I started the potatoes. This ended up being a mix of Idaho and baby reds. A little milk, a little butter, a clove of garlic thrown in with the potatoes, a little sour cream and stir. Yum.
I ended up adding a little parm to the asparagus when it was done, and it was very good. But I have a confession to make. The asparagus in January I enjoyed came to my kitchen all the way from Peru. When I realized that, I felt horrible. I know the potatoes were at least from Ohio, and so was the chicken, but PERU? I have a feeling this will be the last asparagus until summer for us. Luckily, it was delicious.
This is an awesome recipe from an Amish cookbook. This never goes to waste. I usually don't use 6 full chicken breasts (the pic shows a half breast), and honestly I never measure the ingredients. It's never bad.
|6||boneless, skinless chicken breasts|
|1||t garlic powder|
|1/2||t fresh ground pepper|
|1||t marjoran (optional)|
|1/3||c canola oil|
- Put butter and oil in an 9 x 13 baking dish (glass is best) and put in preheating oven set to 375F.
- Mix flour and spices in a shallow bowl or paper bag.
- Once the butter is melted, remove pan from oven.
- Coat chicken breasts with oil mixture, then coat with flour mixture. Place back in pan. Sometimes I cut the breasts in half for more even cooking if they are large.
- Bake for 45 minutes, flip, and bake for 15 more minutes.
- The original recipe calls for bone-in, skin on, but I don't use those. If you do, place them skin-side down from the start and then flip to skinless side.
- These are good fresh from the oven, reheated or even cold!