Review: Because I've already made two of the three pieces of tonight's meal I'll mainly focus on the one I have not yet made; however, I will say the green beans are slightly different from the recipe I posted a few days ago in that I did not use fresh garlic this time because I ran out. Instead, I used garlic powder and mixed that with the olive oil, salt and pepper. Then with about 5 minutes left to cook, I sprinkled a little more garlic powder on the green beans. It honestly didn't change the taste of them much than if I used fresh garlic. They might have been a tad bit more garlicky but not much more worth noticing. I also made the chipotle portion before but used it with shrimp instead of chicken. We liked the flavor though so I used the same ingredients of olive oil, chili powder and Kosher salt and used them on the chicken. By the way, I used one baking dish for the chipotle chicken and another for the other chicken that way the flavors wouldn't mix while cooking and cooked them at the same time and temperature as the recipe below will call for.
Now, on to the new meal of the garlic, basil and parsley chicken. First of all, neither that chicken nor the chipotle chicken called for marinading them but I did put the rub on the chicken and let them rest in the refrigerator for a couple hours before cooking. I followed the recipe as written except instead of garlic cloves I used garlic powder because I ran out of fresh garlic. I did not put the tomatoes on top, though, because I do not like tomatoes. Otherwise, it was a tasty meal. The chicken was juicy, which I like. I often worry about cooking chicken (especially chicken breasts) because they tend to dry out but this chicken wasn't dry at all. It says to cook it for another 15 minutes uncovered but I cooked it for about 20 minutes. I'm sure had I cooked it for 15 it would have been even juicier but I also was cooking the green beans a little longer to get them a little softer so I just left the chicken in until the green beans were done. The recipe says to sprinkle ingredients in a baking dish and then mix the rest in a bowl but because I decided to marinade the chicken for a couple hours I sprinkled the ingredients on the bottom of the dish I used to marinade, then laid the chicken in and then just sprinkled the ingredients individually over the chicken. Once I was ready to cook them I just sprayed the baking pan and moved the chicken over to the pan. I also thought it would taste a little "leafy" if you will because of the amount of parsley but it actually wasn't. Still, it could probably do with 1 teaspoon less of parsley. Finally, I didn't think it was that spicy but dad said it was a tad bit too spicy for him so if you don't like spicy food then leave out the crushed red pepper. If you like really spicy food then you could add more crushed red pepper. That ingredient might be something that you have to play with amount-wise to get the spice level to your liking. Oh, I also was reading comments left about the recipe on the allrecipes website and some people said they added cheese on the top. I didn't do that but I'm sure it would be additionally tasty if you were to add cheese.
Recipe:
- 1 tablespoon dried parsley, divided
- 1 tablespoon dried basil, divided
- 4 skinless, boneless chicken breast halves
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tomatoes, sliced
Preheat the oven to 350 degrees F and coat a 9x13 inch baking dish with cooking spray. Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt and red pepper then sprinkle over the chicken. Top with tomato slices. Bake covered in the preheated oven for 25 minutes. Remove the cover and continue baking for another 15 minutes or until the chicken juices run clear.
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