Thank you for visiting my blog!

For those of you new to my blog, I thought I should let you know what my mission is. I am working my way through Rachael Ray's 365: No Repeats cookbook. It is my goal over time to prepare all of the recipes in this book. At the pace I am going, it may take me 5 years, but I am practical enough to realize that there is no way that I can cook every single night of the week, as well as purchase all the ingredients for every recipe every night and still keep up the mortgage payments! I hope you are inspired to get into the kitchen and try some new recipes yourself. Your comments are always welcome and I appreciate you stopping by. May the Lord bless you all!

Tuesday, August 4, 2009

Night 8

Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing
Matt rating ***1/2 (I'd give it 4)

Ingredients used:

Garlic cloves
Flat-leaf parsley
Hot sauce
Chicken breasts
Red wine vinegar
Dijon mustard
Cherry tomatoes

This recipe was super easy to make taking all of about 20 minutes. It called for the chicken to be marinated for only five minutes, but I marinated it for about two hours in the fridge. I started it by browning it in a pan for a few minutes and then finished it off in the oven. I probably needed to cut down the oven time just a little bit but it still turned out really tasty. The salad was a little different because of the strong tasting radicchio lettuce used, but the creamy dressing and all the other veggies balanced it out - it was a very colorful salad. I would probably use half of the radicchio next time and use another crisp lettuce like iceberg to even the taste out a little better. The crunch in the salad was great and the dressing was soooo yummy. I'll definitely use the dressing again for another salad.

Once again I have the night off tomorrow night for Fellowship at the Farm with free hot dogs and hamburgers...hope to see you there! Come back Thursday for a review of Taco Chili-Mac!


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