Baked Chicken with Garlic-Roasted Potatoes
Baked Chicken with Garlic-Roasted Potatoes
1 cup mayonnaise
2 teaspoons mustard or seasoning mix
¾ cup unseasoned breadcrumbs or matzo meal
4 boneless, skinless chicken breast halves (4–5 ounces per piece)
Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
In a medium bowl, combine mayonnaise and mustard or seasoning mix until well blended.
Place the breadcrumbs in a shallow bowl or plate.
Dip each breast in the mayonnaise mixture, turning on all sides until well coated.
Lay the chicken in the breadcrumbs and turn until evenly coated.
Arrange chicken on the prepared baking sheet and bake approximately 25 minutes, or until juices run clear. (For chicken breasts weighing 6 to 8 ounces, increase cooking time to 40 to 45 minutes.)
Garlic Roasted Potatoes
3 pounds small red or white potatoes
¼ cup olive oil
1 ½ teaspoons salt
1 teaspoon black pepper
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for about 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Sautéed Zucchini with asparagus and mushrooms
2 medium zucchini, sliced
2 cups asparagus, cut in pieces
2 cups mushrooms
4 tablespoons oil
salt and pepper
Heat oil. Sauté zucchinis first for 3 minutes.
Add asparagus and sauté, then add mushrooms and continue sautéing until done.
Salt and pepper according to taste.
Baked Chicken with Garlic-Roasted Potatoes
Baked Chicken with Garlic-Roasted Potatoes
1 cup mayonnaise
2 teaspoons mustard or seasoning mix
¾ cup unseasoned breadcrumbs or matzo meal
4 boneless, skinless chicken breast halves (4–5 ounces per piece)
Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
In a medium bowl, combine mayonnaise and mustard or seasoning mix until well blended.
Place the breadcrumbs in a shallow bowl or plate.
Dip each breast in the mayonnaise mixture, turning on all sides until well coated.
Lay the chicken in the breadcrumbs and turn until evenly coated.
Arrange chicken on the prepared baking sheet and bake approximately 25 minutes, or until juices run clear. (For chicken breasts weighing 6 to 8 ounces, increase cooking time to 40 to 45 minutes.)
Garlic Roasted Potatoes
3 pounds small red or white potatoes
¼ cup olive oil
1 ½ teaspoons salt
1 teaspoon black pepper
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for about 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Sautéed Zucchini with asparagus and mushrooms
2 medium zucchini, sliced
2 cups asparagus, cut in pieces
2 cups mushrooms
4 tablespoons oil
salt and pepper
Heat oil. Sauté zucchinis first for 3 minutes.
Add asparagus and sauté, then add mushrooms and continue sautéing until done.
Salt and pepper according to taste.