I was in the mood for a well-cooked meal, but too lazy to run to the grocery store–story of my life.
So last night I rummaged through my cabinets and refrigerator and put together a fabulous meal!
- 1/3 cup ranch dressing
- 1/2-3/4 cup breadcrumbs
- 3-4 piece of boneless, skinless chicken breasts
- 1 package of frozen corn kernels
- 1/3 cup diced peppers (red, yellow and orange)
- 3 tbsp. olive oil
1. Preheat the oven to 350 degrees.
2. In a medium/large casserole dish, layer in the olive oil, 3/4 of the corn and peppers. Sprinkle some salt and pepper on top.
3. As if you’re preparing fried chicken cutlets, dip the chicken in the ranch and the breadcrumbs.
Place the chicken on top of the corn mixture.
4. Add the rest of the corn mixture to the top. Add a little extra crushed black pepper, if you like a little kick. You can also dice a habanero pepper into the mix if you like some spice.
5. Bake for about 40 minutes, until the chicken is cooked through and the corn is sizzling in the dish.
In retrospect, the breadcrumbs (while delicious) was unnecessary. I might just baked the chicken after a coat of ranch dressing next time around.
There’s nothing like a one-pot-meal to make me a happy camper (and easy clean up!) Next time you’re in a lazy mood, throw these simple ingredients into the over and voila! Instant dinner!
- 2 boneless, skinless chicken breasts
- 1 can of artichoke hearts, strained
- 1/2 c. sliced mushrooms
- 1/4 c. white wine
- 3/4 c. Italian dressing or olive oil
- Sprinkle of Parmesan cheese
- Sprinkle of bread crumbs
- Combine everything in an oven safe pan and bake for 30-45 minutes at 350 degrees! And enjoy!!
My dad is a grilled chicken fanatic. So when he asked me to make dinner I wanted to change up the usual. This easy dinner is quick to prep and full of flavor!
6-8 chicken breasts
1 c. sliced mushrooms
1 bundle asparagus, diced
1/2 c. cherry tomatoes (in yellow, red, or a combo!)
2 can artichoke hearts, quartered
2 c. olive oil
2 c. white wine
Salt/pepper to taste
Preheat the oven to 350 degrees.
In two large baking dishes, lay the chicken cutlets down.
Pour half of the mushrooms, asparagus and tomatoes into each pan. Add one cup of wine and olive oil into each individual pan. Don’t forget the artichoke hearts! Be sure to strain the juices before adding it to each platter. Oh and squeeze one lemon over each platter. Add salt and pepper if you’d like.
Bake in the oven for 1 hour. The chicken should be fully cooked and the sauce should be boiling.
I have a great feeling that adding fruit to the dish would be a fun alternative. Maybe some roasted peaches? And maybe a side of rice? Hmmm…
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