Wednesday, August 11, 2010

Chicken and Vegetables

 I'm torn. I'm torn between telling you this dish is PERFECT the way it is OR that  it looks better without the cheese, even tastes awesome without it. The chicken was beautifully cooked with spices scattered throughout, it was juicy, and just gorgeous. Perfect without the cheese, even delicious. But then you add the ooey gooey cheese and it's yummy, melty goodness is mouthwatering and adds just a little something. BUT, in the pictures it just took away so much. The beautiful browning, the spices. So. What do I say? Leave the cheese off for a less caloric dish that still has bright colorful vegetables and perfectly seasoned juicy chicken. Use the cheese if you have it for a little but of melty goodness. The chicken can be grilled, I broiled it. I love broiling chicken. It gets browned on the outside and just juicy and tender inside. Even on skinless boneless breasts.
Did the family like this dish? YES. We did. Well. Maybe not ALL of us. I have a picky eater though, the baby. I'm telling you Pixie is a PICKY eater. Yesterday she snubbed the carrot sticks at lunch but had FOUR servings of the same carrot sticks at dinner. FICKLE. So a success with her is a few bites and no spitting things out. She ate some chicken, no carrots *eye roll* or anything else. What can you do? Everyone else loved it. I'll shut up now.

GPAC Chicken and Vegetables

4-5 chicken breasts cut in half
1 tablespoon vegetable oil
seasoning (recipe follows)
4 tablespoons unsalted butter
3 cloves garlic minced
1-2 teaspoons red pepper flakes - if you want more heat
1 small onion cut in a rough chop
2 small yellow squash- sliced into 1/4 inch rounds
2 small zucchini squash- sliced into 1/4 inch rounds
8 ounces mushrooms sliced
1-2 carrots cut into thick match sticks
10 ounces baby spinach leaves
8-10 slices of cheese (muenster, provolone, Swiss, mozzarella, pepper jack- whatever you like that melts nice and isn't oily )

Seasoning (mix in a small bowl)
2 teaspoons kosher salt
1/2- 1 teaspoon fresh ground black pepper
1/2-1 teaspoon cayenne pepper
2 teaspoons salt free lemon pepper seasoning
1 teaspoons dried oregano (or use 1 teaspoon dried thyme, chopped rosemary would be good also)
1/2 teaspoon poultry seasoning
3/4 teaspoon onion powder

Make sure you have everything cut and prepped. It just goes by faster.
Season the chicken with a little seasoning. Cook the chicken in a big pan with a little olive oil. Remove and set aside.
In the same big pan heat the butter, until it's foaming. Add the garlic and red pepper flakes if using. Cook until fragrant.
Add the onions and cook for about a minute. Add the mushrooms and continue cooking for a couple of minutes.
Add the squash, season with remaining seasoning. Cook until crisp tender.  Turn off the heat.
Once the squash is done stir in the spinach until wilted.
Put the vegetables in a baking dish, top them with the cooked chicken breasts.
Put the cheese on top. Put everything in the oven to let the cheese melt. Just for a short while on broil is good.



GPAC Chicken and Vegetables

4-5 chicken breasts cut in half
1 tablespoon vegetable oil
seasoning (recipe follows)
4 tablespoons unsalted butter
3 cloves garlic minced
1-2 teaspoons red pepper flakes - if you want more heat
1 small onion cut in a rough chop
2 small yellow squash- sliced into 1/4 inch rounds
2 small zucchini squash- sliced into 1/4 inch rounds
8 ounces mushrooms sliced
1-2 carrots cut into thick match sticks
10 ounces baby spinach leaves
8-10 slices of cheese (muenster, provolone, Swiss, mozzarella, pepper jack- whatever you like that melts nice and isn't oily )

Seasoning (mix in a small bowl)
2 teaspoons kosher salt
1/2- 1 teaspoon fresh ground black pepper
1/2-1 teaspoon cayenne pepper
2 teaspoons salt free lemon pepper seasoning
1 teaspoons dried oregano (or use 1 teaspoon dried thyme, chopped rosemary would be good also)
1/2 teaspoon poultry seasoning
3/4 teaspoon onion powder

Make sure you have everything cut and prepped. It just goes by faster.
Season the chicken with a little seasoning. Cook the chicken in a big pan with a little olive oil. Remove and set aside.
In the same big pan heat the butter, until it's foaming. Add the garlic and red pepper flakes if using. Cook until fragrant.
Add the onions and cook for about a minute. Add the mushrooms and continue cooking for a couple of minutes.
Add the squash, season with remaining seasoning. Cook until crisp tender.  Turn off the heat.
Once the squash is done stir in the spinach until wilted.
Put the vegetables in a baking dish, top them with the cooked chicken breasts.
Put the cheese on top. Put everything in the oven to let the cheese melt. Just for a short while on broil is good.
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