Hey everyone- I’ve got a full dinner recipe post here for you! That’s right, I relieved Mr. R of his duties (for one night only, let’s not get crazy here!) and I took the reigns in the kitchen thee other night. I made a pretty good dinner, if I do say so myself, using two seperate recipes I found on Pinterest. So what did I make, you might ask? Well, considering you had to click on the link, with the title, to get here, you might not be asking, but just in case, it was Cheddar Baked Chicken with Roasted Vegetable Tian, or what I like to call a Veggie Swirl (so what if I don’t know what Tian means!)
Anyway, I’d recommend making this dinner on a night when you aren’t too hungry. Or, I’d recommend using an oven that works. Since we’re one broiler short these days, it took about twice as long to cook this, and our tummies were not prepared for the horror of a 1.5 hour wait! (Don’t worry, I’m not including OUR cook times in here, just the real cook times.)
- 1/4 cup butter, melted
- 1/2 cup AP flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 egg
- 1 tbsp milk
- 1 cup shredded mild cheddar cheese
- 1 pouch Shake n Bake Extra Crispy (we used Panko breadcrumbs)
- 1 cup Rice Krispies (we did not have these, therefore did not use them)
- 2-3 boneless, skinless chicken breasts, cut in half (I made 4 with this recipe!)
- Preheat the oven to 350 degrees F. Pour your melted butter to coat the baking dish.
- Mix the flour, salt, pepper, and garlic powder in a bowl.
- In another bowl, whisk together the egg and milk.
- In a third bowl, combine the cheese, bread crumbs, and cereal.
- Keep your bowls in that order and work down the line. First, dredge your chicken in the flour mixture, dip in the eggs, then press it in the bread crumb mixture to coat. Really push the chicken down in the bread crumbs. Transfer to your baking dish.
- Bake for 35 minutes or until coating is golden brown and chicken is done.
For the side, as I mentioned, I made a Vegetable Tian recipe . The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was good, but needed an extra kick. I think next time I’ll add some ooey gooey cheese on top!
- 2 tbsp olive oil (divided)
- 1 large sweet yellow onion cut in half and sliced
- 2 cloves of garlic, minced
- 1-2 russet potatoes, unpeeled
- 1 zucchini
- 1 yellow squash (I used double zucchini since I did not have squash)
- 3 large Roma tomatoes
- Sea salt, freshly cracked black pepper, to taste
- Dried thyme, to taste
- 1/2 cup of grated Parmesan cheese
- Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
- Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
- Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.