October 14, 2019

Hey All,

I have a bit of a break and the weather apparently is taking one too, just when I'm looking for some sunshine? This is typically our kids day off too and I like to get out and adventure but perhaps we'll stay home and snuggle around the fireplace, pop in some movies and craft! ;o) I plan to whip up this AUTUMN CHICKEN ONE-DISH-DINNER which the kids really like. Sometimes you just need to kick back and do nothing to catch your breath. I like to call that a much needed 'TIME-IN'and hope you can find some time for the same before the holidays come rushing in.

Enjoy!
Marzee

Check out the GopherArchives for more yummy recipes you may have missed!

AUTUMN CHICKEN ONE-DISH-DINNER

INGREDIENTS:
1/4 teaspoon crushed red pepper
1 teaspoon dried basil (or 2 tablespoons chopped fresh basil)
1/2 teaspoon dried oregano leaves
2 medium zucchini
4 large plum tomatoes
3 tablespoons lemon juice
4 medium chicken-breast halves, skin & bone on(about 2 1/2 pounds)
4 ears of corn
1 tablespoon olive or salad oil
1/2 teaspoon sugar

DIRECTIONS:
Preheat oven to 400 degrees. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces.
Cut zucchini into 3-inch chunks.
Cut each tomato lengthwise in half.
Place chicken breasts in large roasting pan (17 by 11 1/2 inches); sprinkle with oregano and 1/2 teaspoon salt.
Arrange corn and zucchini around chicken.
Bake chicken and vegetables 30 minutes.
Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, basil, sugar, crushed red pepper, and 1/2 teaspoon salt. Arrange chicken and vegetables on large platter.
Brush chicken and vegetables with lemon mixture.

Yield: 4 Servings
Categories: Chicken, Main Dishes

MARZEE's CORNER

HOW TO DEGLAZE A PAN:
A very hot saute pan begins to cook meat, poultry, or fish right away, browning the juices that flow from it and leaving bits of food stuck to the bottom of the pan. These browned bits are loaded with flavor. If degalzed (moistened and scraped up) in the pan, they transform into a delicious sauce.

To deglaze, remove the meat, poultry, or fish from the pan onto a serving platter. Immediately add liquid--you can use water, wine, broth, or a combination. The liquid should be twice the amount of sauce you want to make. Raise the heat to high, bringing the liquid to a boil while you stir and scrape the browned bits off the bottom of the pan until they dissolve into the sauce. Boil until the sauce is reduced by half the volume. Season to taste and maybe stir in a teaspoon or more of butter for flavor and to add a smooth texture. Then spoon it over the cooked meat, poultry
or fish and serve.