Today I was totally feeling my Martha after I finished my herb garden….I absolutely HAD to cook with the herbs….So I created:
Crispy Twice Baked Rosemary Potatoes & Herbed Chicken Saute
Here is the recipe:
Ingredients for Potatoes:
6 medium red potatoes
1 sprig rosemary
Ingredients for Chicken:
2 chicken breasts cut into 2 inch squares
Herb Blend: chopped up: basil, oregano, thyme, dried fennel,thyme, anise….enough to make about 2 tbsp.
Throw the spuds in the oven at 350 for 25 mins. Pull them out and get the chicken tossed in the herbs and into the olive oil prepped skillet. Slice the taters fan style and put in a heavy bottom skillet (cast iron works) drizzle with olive oil, chop up rosemary and sprinkle over spuds, a dash of sea salt and sprinkle with dry grated Parmesan and put back in the oven (10-15 more minutes – not too long!) while you saute the chicken. After you have flipped the chicken pieces over hit them with a sash of sea salt as well….it brings out the herb flavor. Dish it up and ENJOY! My husband loved this recipe….hope you will too. Took about 25 minutes to make, serves 2 BIG eaters.