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Tuesday, February 7, 2012

Meat n' Potatoes ;)




If you're in the mood for a stick to your ribs delicious dinner, this one is for you :) As I often try, I took neglected ingredients from the freezer and pantry to create a well polished meal. Tonight, I found mini golden potatoes, yellow onions, bacon, chicken breast and whole wheat bread crumbs. In my household, I tend to cook enough allowing for leftovers throughout the week. There is nothing better than extra potato hash with eggs in the morning. In my experience, the key to saving a buck or two is by extending your ingredients for extra meals through the week. For example, I made extra chicken breast which can be added into a salad for a mid-week lunch. 


Meat n' Potatoes (well...chicken n' potatoes really!)
(serves 2 with leftovers)


2 tbsp olive oil 
2 cups quartered mini potatoes
1 cup caramelized onions (sauté 20-30 in olive oil over low heat)
2-3 slices bacon, diced 
1/2 cup minced or frozen basil (frozen cubes now available at Trader Joe's :) )
2 tbsp minced garlic 
1/2 tbsp dried basil 
1/2 tbsp dried oregano 
Pinch salt, pepper, sweet paprika
2-3 chicken breasts, thawed 
1/2 cup alegro marinade, or marinade of your choice
1 egg, whisked and placed on plate
1 cup bread crumbs, places on plate




Place thawed chicken in marinade and let soak for at least one hour in the refrigerator. Heat large skillet with olive oil and add potatoes. Heat over medium heat for 5-10 minutes until lightly browned. Add bacon and seasonings and sauté until bacon is cooked through. Add caramelized onions and sauté 2 more minutes. Remove from pan. When chicken is finished marinating, soak in egg mixture followed by bread crumbs, to coat. Place chicken in frying pan used for the potatoes and fry over medium heat until done, flipping twice. Plate chicken underneath a shallow bowl of potatoes and garnish with sour cream or your favorite sauce. 



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