I need to cook for six adults tomorrow night. All will eat mostly anything,
no picky eaters. I want to cook some boneless chicken breasts. I was
thinking of browning, then making a gravy. Potatos, and vegetable.

But, I would like to go a little different.


My SIL mentioned she had eaten chicken francais and liked it. I have
downloaded a recipe from epicurious.com and it looks easy.

I want to keep it simple. I saw Chef Ramsey cook puffin breasts yesterday
in an exotic marinade. He cooked them on the grill. Thing was, he stabbed
a hole in the breast long way through, then pushed a sprig of fresh rosemary
in, stick end first. After grilling, he pulled it out stick end first so as
not to break off the pieces. Might try that, too.

The chicken francais recipe looks a bit bland, with just a little bit of
seasoning. Do you think I would complicate it by adding spices, or should I
keep the original taste and foundation of the recipe.

Other easy chicken recipes of this type welcomed, too.

TIA

Steve

On Mar 3, 3:19*pm, "Steve B" > wrote:
> I need to cook for six adults tomorrow night. *All will eat mostly anything,
> no picky eaters. *I want to cook some boneless chicken breasts. *I was
> thinking of browning, then making a gravy. *Potatos, and vegetable.
>
> But, I would like to go a little different.
>
> My SIL mentioned she had eaten chicken francais and liked it. *I have
> downloaded a recipe from epicurious.com and it looks easy.
>
> I want to keep it simple. *I saw Chef Ramsey cook puffin breasts yesterday
> in an exotic marinade. *He cooked them on the grill. *Thing was, he stabbed
> a hole in the breast long way through, then pushed a sprig of fresh rosemary
> in, stick end first. *After grilling, he pulled it out stick end first so as
> not to break off the pieces. *Might try that, too.
>
> The chicken francais recipe looks a bit bland, with just a little bit of
> seasoning. *Do you think I would complicate it by adding spices, or should I
> keep the original taste and foundation of the recipe.
>
> Other easy chicken recipes of this type welcomed, too.
>
> TIA
>
> Steve

I have a couple of interesting things with chicken breasts on my
site. Look at the Chicken In Tomato Wine and
the Pesto Stuffed Chicken Breast with Roasted Red Pepper and
Chardonnay sauce.

http://www.hizzoners.com/index.php?o...39&I temid=59

(I know some people don't like just links and prefer the recipe be
posted but it's easier this way and you can
print the recipes out if you want to use them.)

On Wed, 3 Mar 2010 15:19:46 -0800, "Steve B"
> wrote:

> I need to cook for six adults tomorrow night. All will eat mostly anything,
> no picky eaters. I want to cook some boneless chicken breasts. I was
> thinking of browning, then making a gravy. Potatos, and vegetable.
>
> But, I would like to go a little different.
>
>
> My SIL mentioned she had eaten chicken francais and liked it. I have
> downloaded a recipe from epicurious.com and it looks easy.
>
> I want to keep it simple. I saw Chef Ramsey cook puffin breasts yesterday
> in an exotic marinade. He cooked them on the grill. Thing was, he stabbed
> a hole in the breast long way through, then pushed a sprig of fresh rosemary
> in, stick end first. After grilling, he pulled it out stick end first so as
> not to break off the pieces. Might try that, too.
>
> The chicken francais recipe looks a bit bland, with just a little bit of
> seasoning. Do you think I would complicate it by adding spices, or should I
> keep the original taste and foundation of the recipe.
>
> Other easy chicken recipes of this type welcomed, too.
>
Hi Steve! Funny you should ask. I'm going to try this recipe
tonight. I'm leaving out the tomato and olives because my husband
doesn't like them and I don't have any on hand anyway. I toyed with
the idea of making a trip to the vegetable store and buying a sweet
potato, but I have some fancy carrots I want to use up so I'll let
them star in this show. I will also roast everything at the same time
rather than in shifts as indicated in the recipe.

Roasted Chicken Thighs Provençal
<http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=15 99607&adsqs=raid:1813697>

Ingredients

* 3 pounds small red potatoes, quartered
* 4 plum tomatoes, seeded and cut into 6 wedges
* 3 carrots, peeled and cut into 1-inch chunks
* Cooking spray
* 1 tablespoon olive oil
* 1 1/2 tablespoons chopped fresh rosemary, divided
* 2 teaspoons chopped fresh thyme, divided
* 1 teaspoon salt, divided
* 1/2 teaspoon freshly ground black pepper, divided
* 6 (6-ounce) skinless chicken thighs
* 24 niçoise olives
* Rosemary sprigs (optional)

Preparation

Preheat oven to 425°.

Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with
cooking spray. Drizzle vegetable mixture with olive oil; sprinkle
with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon
salt, and 1/4 teaspoon pepper. Toss gently, and spread into a single
layer on pan.

Bake at 425° for 30 minutes. Remove vegetable mixture from pan, and
keep warm.

Sprinkle chicken with remaining 1 1/2 teaspoons chopped rosemary,
remaining 1 teaspoon thyme, remaining 1/4 teaspoon salt and remaining
1/4 teaspoon pepper.

Add chicken and olives to pan.

Bake at 425° for 35 minutes or until chicken is done.

Garnish with rosemary sprigs, if desired.

Of course, there are variations on the theme - using a different type
of potato for instance... this variation is done on the stovetop and
substitutes red wine vinegar for tomato
http://www.theheartofnewengland.com/...n-roasted.html
I'd roast the potatoes in the oven no matter what, but I'm thinking
maybe I'll just pour a little vinegar over everything while it's
roasting.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 3 Mar 2010 15:19:46 -0800, "Steve B"
> wrote:

>I need to cook for six adults tomorrow night. All will eat mostly anything,
>no picky eaters. I want to cook some boneless chicken breasts. I was
>thinking of browning, then making a gravy. Potatos, and vegetable.
>
>But, I would like to go a little different.
>
>
>My SIL mentioned she had eaten chicken francais and liked it. I have
>downloaded a recipe from epicurious.com and it looks easy.
>
>I want to keep it simple.

Sliced thin... chicken picatta... doesn't get simpler.

In article >,
brooklyn1 > wrote:

> On Wed, 3 Mar 2010 15:19:46 -0800, "Steve B"
> > wrote:
>
> >I need to cook for six adults tomorrow night. All will eat mostly anything,
> >no picky eaters. I want to cook some boneless chicken breasts. I was
> >thinking of browning, then making a gravy. Potatos, and vegetable.
> >
> >But, I would like to go a little different.
> >
> >
> >My SIL mentioned she had eaten chicken francais and liked it. I have
> >downloaded a recipe from epicurious.com and it looks easy.
> >
> >I want to keep it simple.
>
> Sliced thin... chicken picatta... doesn't get simpler.

No slicing... orange chicken... doesn't get any simpler

Enjoy Life... Dan

--
Garden in Zone 5 South East Michigan.

On Wed, 03 Mar 2010 16:00:18 -0800, sf > wrote:

> Roasted Chicken Thighs Provençal
> <http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=15 99607&adsqs=raid:1813697>

I made my version of this.. no tomato or olives. I read an
alternative to tomato is vinegar, so I drizzled the chicken with a few
drops of lemon/champagne vinegar (didn't tell you know who because he
hates vinegar too). Well, he *loved* the chicken. I told him what I
did after he raved about it and he became noticeably quiet for a few
seconds. LOL! He lived in spite of the vinegar.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Wed, 03 Mar 2010 16:00:18 -0800, sf > wrote:
>
> > Roasted Chicken Thighs Provençal
> > <http://find.myrecipes.com/recipes/re...playRecipe&rec
> > ipe_id=1599607&adsqs=raid:1813697>
>
> I made my version of this.. no tomato or olives. I read an
> alternative to tomato is vinegar, so I drizzled the chicken with a few
> drops of lemon/champagne vinegar (didn't tell you know who because he
> hates vinegar too). Well, he *loved* the chicken. I told him what I
> did after he raved about it and he became noticeably quiet for a few
> seconds. LOL! He lived in spite of the vinegar.

<grins> Dad claims to hate vinegar too but I use it in gentle quantities
anyway. I don't tell and he never complains... I just cannot use
capers unless I cook them first so cannot use them in salads for him.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Thu, 04 Mar 2010 00:35:35 -0600, Omelet >
wrote:

> I just cannot use
> capers unless I cook them first so cannot use them in salads for him.

CAPERS, that's another one! I make chicken piccata, but I keep the
capers on my portion.

--
I love cooking with wine.
Sometimes I even put it in the food.

I AGREE WITH ImStillMags ITS NICE RECIPES AND ITS SO EASY TO DO........I WISH YOU GOOD LAKE

_____________________
generic online pharmacy
generic pharmacy

In article >,
sf > wrote:

> On Thu, 04 Mar 2010 00:35:35 -0600, Omelet >
> wrote:
>
> > I just cannot use
> > capers unless I cook them first so cannot use them in salads for him.
>
> CAPERS, that's another one! I make chicken piccata, but I keep the
> capers on my portion.

I understand. I've found that if I cook them in to a recipe, it does
away with the pickled/vinegar flavor but leaves that nice lemony flavor
when you bite in to one. Dad's been ok with them when I cook them into
a sauce.

He just won't eat them "raw" in a cold salad.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
says...
>
> I need to cook for six adults tomorrow night. All will eat mostly anything,
> no picky eaters. I want to cook some boneless chicken breasts. I was
> thinking of browning, then making a gravy. Potatos, and vegetable.
>
> But, I would like to go a little different.
>
>
> My SIL mentioned she had eaten chicken francais and liked it. I have
> downloaded a recipe from epicurious.com and it looks easy.
>
> I want to keep it simple. I saw Chef Ramsey cook puffin breasts yesterday
> in an exotic marinade. He cooked them on the grill. Thing was, he stabbed
> a hole in the breast long way through, then pushed a sprig of fresh rosemary
> in, stick end first. After grilling, he pulled it out stick end first so as
> not to break off the pieces. Might try that, too.
>
> The chicken francais recipe looks a bit bland, with just a little bit of
> seasoning. Do you think I would complicate it by adding spices, or should I
> keep the original taste and foundation of the recipe.
>
> Other easy chicken recipes of this type welcomed, too.
>
> TIA
>
> Steve

Well, it's not the kind of posh dish I generally see here but my wife has been
making boneless breast for ever. She hates bone in chicken so it's what we eat.
It is always perfect, tender, and juicy every time. My daughter and I love it
and both of us are dark meat types generally..

I just went to get the scoop on the recipe, here it is, it is for about 3-4
breasts:

1. Take three large or four smaller thawed breasts. Split them if they are not
already split into single breasts. Oh, take that little white line of tissue
out that is in between the two breasts. You will be using an 8x11 inch glass
baking pan just big enough for your meat. My wife says the breasts should be
touching to cook properly, but not the sides of the pan. She noted while
relaying the recipe to me, that this is important.

2.Rinse and pat the breasts if you wish, then cover (both sides) in bread
crumbs. Seasoned are better but not necessary. My wife used to use egg dip, but
if you leave the breasts moist, it's not necessary and doesn't seem to effect
the outcome.

3. Sprinkle liberally (both sides) with Good Seasons Italian Salad Dressing
mix, the stuff that comes in a packet in the salad dressing isle. The packets
we have came in a box and are .7 oz., she will use about a half packet for this
recipe. Note that you use it again in step 5.

4. Take a glass baking pan and apply grease or no stick spray. Place the
breasts in the pan, smooth side down and move them together cozy.

5. Sprinkle some more of the Good Seasons Italian salad dressing mix over the
top.

6. Using a teaspoon or similar, drizzle about a quarter cup (not quite a
quarter) melted butter or substitute over the top of the breasts.

7. Preheat oven to 425 and bake uncovered for 24 minutes.

8. Serve and enjoy.

I know this isn't as fancy as most of the recipes I am sure you will get, but
easy, hearty, and very good despite it's simplicity..

Scotty
--
Can I haz Cheezeburger?

> >
> >I know this isn't as fancy as most of the recipes I am sure you will get, but
> >easy, hearty, and very good despite it's simplicity..
> >
> >Scotty
>
>
> I use the large bone in chicken breasts (skin on) from costco. Three
> frozen breasts (about a lb. and a half) in a small roaster. Breasts
> sprinkled with lemon pepper and baked at 325 for about an hour and
> forty five minutes. They are so tender and juicy it's amazing.
>
> I usually serve broccoli with a white sauce, and mushroom basmati rice
> with the chicken.

Yum, the basmati rice sounds nice with it. We had it last night but the wife
realized we were out of butter so she put a bit of salad dressing over them.
They were a bit sweet, I like the origional better.

Scotty

--
Can I haz Cheezeburger?