Friday, March 8, 2013

Chicken and Veggies Provencal

Herbs de Provence
This particular batch contained 
basil, oregano, thyme, savory, & lemon zest.

Herb Thursday Recipe--Chicken & Veggies Provencal


    I am a big fan of herb gardening and cooking with herbs.  I have a wonderful mother who I helped plant an herb garden when I was a child. It was right outside my bedroom window and was beautiful to see, delightful to smell, and handy to use. It was close to the kitchen. It was lined with antique bricks and I enjoyed tending it.   I now have a kitchen herb garden of my own that is ever expanding.  I have found that TJ Maxx is a great place to bargain shop for gourmet herb concotions at a far better price than in grocery stores!
I check all those bargain outlets for these goodies now!  I plan on learning to make my own provincial herb mixtures. I will be sure to post the recipe and results here.


Ingredients:
 4 boneless skinless chicken breasts
4 Tbsp olive oil
3 Tbsp butter
Herbs de Provence
Italian seasoned bread crumbs
1 cup flour
1 vidalia onion
3 carrots
4 medium red potatoes
1 large sweet potato
2 ribs celery
1/2 tsp salt
1/2 tsp pepper
Non stick cooking spray such as Pam

aluminum foil

Directions:

 Preheat oven to 400*
Line a 13x9 cookie sheet with foil
Spray with non stick cooking spray

Wash veggies. Peel and cube sweet potato coarsely.
Cube red potatoes with skin on.
Chop celery coarsely
Peel onion and slice into large rings.
Peel and coarsely chop carrots.
Put all veggies in large bowl.
Toss with 2 Tbsp olive oil
Add approx. 2 Tbsp Herbs de Provence
Add 1/4 tsp salt
Add approx. 1/4 cup  Italian bread crumbs.

Toss mixture well til coated.

Pour out and spread evenly on foil lined cookie sheet.

Bake for 30 min. in oven. 

While veggies are baking
 Combine 1/4 cup Italian Bread crumbs, 2 tsp Herbs de Provence,
and 1 cup flour
Dredge chicken breasts in this mixture to coat.

In large skillet sautee chicken breasts in 2 Tbsp olive oil and 3 Tbsp butter
Add 1/4 tsp salt and 1/4 tsp pepper

Sautee til golden brown on all sides.

Set aside under a skillet lid to keep warm and moist.


Place chicken breasts in casserole dish
Surround with veggies.

Serves 4.


 

 

   


Chicken and Veggies Provencal

No comments:

Post a Comment