Monday, June 20, 2016

3-Tier Bottle Bento #27

Parmesan-crusted chicken over mashed potatoes, pan seared Brussels sprouts, roasted cherry tomatoes, tangerine slices, and grapes.

The Brussels sprouts were languishing in my freezer, so I went looking online for something simple but appetizing to do with them. Bacon (fat) makes everything better sometimes, and that is definitely true here. Some bacon fat, some garlic, some butter...ah.

The chicken was a recipe I adapted from Healthy Cooking for Two (or Just You) by Frances Price. And you can make it in a toaster oven!

Parmesan-Crusted Chicken
Serves: About 1

1 boneless, skinless chicken breast half (about 4-5 oz.)
Salt
Pepper
2 tablespoons grated Parmesan cheese
2 tablespoons cooking sherry

Preheat toaster oven to 375 degrees. Line a small baking pan with foil.

Season chicken with salt and pepper. Place on prepared baking pan.

In a small bowl, mix cheese and sherry. Spread this mixture evenly over the chicken. Be glad you have the foil when you begin to see it immediately run off a bit. Don't worry, enough will stay on.

Bake in the toaster oven until chicken is cooked through, about 15-20 minutes.

This is equally good hot or cold.

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