Parmesean Chicken with Roasted Garlic and Olive Oil Cous Cous and Garlic Spinach
This community is rediculously inspiring. My job is soo damn boring that all I do now is search up new & simple recipes to make for dinner just using the stuff at home. Needless to say, my searches are going to show up here. My first venture into the cooking frontier was Parmesean Chicken with Roasted Garlic and Olive Oil Cous Cous and Garlic Spinach that I made tonight!
Parmesean Chicken -- recipe from Simply Recipes (love them!)
1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 lbs of chicken thighs
1 Preheat oven to 450°F.
2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, salt, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
Serves 4-6, or in our situation, 2 very greedy people.
I cheated with the Roasted Garlic and Olive Oil Cous Cous and Garlic Spinach though. I used the boxed stuff for the Cous Cous and Birds Eye Frozen Spinach. I followed the recipes on the box and packaging, the only thing I did differently with the spinach is that I had leftover garlic butter deliciousness and I poured it over the spinach. Tasty!!!
Parmesean Chicken -- recipe from Simply Recipes (love them!)
1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 lbs of chicken thighs
1 Preheat oven to 450°F.
2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, salt, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
Serves 4-6, or in our situation, 2 very greedy people.
I cheated with the Roasted Garlic and Olive Oil Cous Cous and Garlic Spinach though. I used the boxed stuff for the Cous Cous and Birds Eye Frozen Spinach. I followed the recipes on the box and packaging, the only thing I did differently with the spinach is that I had leftover garlic butter deliciousness and I poured it over the spinach. Tasty!!!